Big O-fest!
All Grain Recipe
Submitted By: storunner13 (Shared)
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Brewer: Adrian Swanson | |
Batch Size: 5.45 gal | Style: Oktoberfest/Märzen ( 3B) |
Boil Size: 7.59 gal | Style Guide: BJCP 2008 |
Color: 10.3 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
Bitterness: 27.9 IBUs | Boil Time: 90 min |
Est OG: 1.065 (15.9° P) | Mash Profile: Decoction Mash, Double |
Est FG: 1.018 SG (4.5° P) | Fermentation: Lager, Single Stage |
ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
3.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
3.00 g |
Salt (Mash 60 min) |
Misc |
3 |
5 lbs |
Floor Malted Dark Malt (6.0 SRM) |
Grain |
4 |
5 lbs |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
5 |
4 lbs |
Dark Munich Malt (15.5 SRM) |
Grain |
6 |
0.99 oz |
Saaz [2.4%] - Boil 90 min |
Hops |
7 |
0.56 oz |
Magnum [11.0%] - Boil 90 min |
Hops |
8 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
1.0 pkgs |
Southern German Lager (White Labs #WLP838) |
Yeast |
10 |
Taste Notes
Remembering taste late...
Good. Very good. Maybe needs a little more bitterness, but almost dead on. Malty flavor was also perhaps a little weaker than I wanted, but it was very crisp and clean. Overall a GREAT lager flavor, good German malt.
Next time, maybe just a FEW more IBUs, and perhaps a slightly higher amount of dark munich?Notes
7/28/2013: Doughed in 10 minute rest at ~135F (4 gals. RO Water). Infused with ~8 qts. boiling water to hit 60 minute rest at ~152-153F. Decocted 9 qts. of wort--boiled for ~15 minutes. Added back to mash to reach mash-out temps. Sparged with 175F water. Boiled as prescribed for 90 minutes. Gravity into fermentor was 1.066 (~5.25 gal.). Cooled over 60 hours. Added ~2.5L very healthy starter (2 steps). Fermented at ~52F for 14 days. Let raise to room temp over the next 12 days. Crash cooled. Racked to keg 2013-08-28 FG 1.017. Lagered for 30 days.This Recipe Has Not Been Rated