Big O-fest!

All Grain Recipe

Submitted By: storunner13 (Shared)
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Brewer: Adrian Swanson
Batch Size: 5.45 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 7.59 galStyle Guide: BJCP 2008
Color: 10.3 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 27.9 IBUsBoil 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.

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