Keitlinghausen Oktoberfest

Partial Mash Recipe

Submitted By: chipotle1965 (Shared)
Members can download and share recipes

Batch Size: 5.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 12.7 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 11.2 IBUsBoil Time: 60 min
Est OG: 1.081 (19.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.021 SG (5.3° P)Fermentation: Lager, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Munich Malt - 10L (10.0 SRM) Grain 1
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
12.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 4
8.00 oz Bavarian Wheat Dry Extract (8.0 SRM) Dry Extract 5
2.00 oz Hallertauer [4.6%] - Boil 60 min Hops 6
2.00 tsp Irish Moss (Boil 15 min) Misc 7
1 pkgs German Bock Lager (White Labs #WLP833) Yeast 8

Notes

Steeped grains at 160* for 40 minutes, stirring and mashing bag every 5 minutes. Brewed on 3/6. D-rest 3/15 raising to 63* for 3 days. Transferred to secondary 3/19 and put in fridge. Bottled in June. SECOND PLACE in LAGER flight at 2012 Crawford County Fair! Judges notes: Watch fermentation temp. Slight solvency. Little cloudy. SECOND PLACE 2013 CRAWFORD COUNTY FAIR (second to our Pilsner!).