All Grain Recipe
Submitted By: techprof (Shared)
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|Batch Size: 5.00 gal||Style: Oktoberfest/Märzen ( 3B)|
|Boil Size: 6.85 gal||Style Guide: BJCP 2008|
|Color: 9.0 SRM||Equipment: James Pot and Cooler (8 Gal/37.8 L) - All Grain|
|Bitterness: 21.1 IBUs||Boil Time: 60 min|
|Est OG: 1.056 (13.8° P)||Mash Profile: Single Infusion, Medium Body, Batch Sparge|
|Est FG: 1.013 SG (3.3° P)||Fermentation: Ale, Two Stage|
|ABV: 5.7%||Taste Rating: 30.0|
||Pale Malt (2 Row) US (2.0 SRM)
||Munich Malt - 20L (15.5 SRM)
||Cara-Pils/Dextrine (2.0 SRM)
||Hallertauer [4.8%] - Boil 60 min
||Tettnang [4.5%] - Boil 14 min
||Tettnang [4.5%] - Boil 1 min
||German Lager (White Labs #WLP830)
Taste NotesName: Frankenstyle Oktoberfest Lager
Bitternes: 21 IBUs
Color: 9 SRM
Description: This is what happens when Dr. Frankenstein put the big
green guy in charge of planning for Oktoberfest festivities at the
8/8/12: 2L yeast starter with 2 vials white labs german lager yeast 830. Ambient temp 73f. Will stir plate for 24 hours then let sit for several more days before refridgeration.
8/26/2012: 7.5g Ice Mountain spring water, with 2g filtered tap water
8/26/12: Mash 3.5g at 154f for 60 mins.
Mash temp at 45min, 154f, Ph between 5.5-5.6.
Preboil: Brix 8, 1.31og. Since mash temp and vols are correct it is due to grain crush. Added 1lb DME to increase og to 1.041
9/7/12: Slowly ramped temp up to 67f for a 2-Diacetyl rest. 1.011 @67=1.0.13
9/9/12: After 2day Diacetyl re1st, the gravity has stayed at 1.011 @70 = 1.012 (roughly 75% attenuation)
Will perform cold conditioning for 4 weeks.