Unken Dan's Octoberfest

All Grain Recipe

Submitted By: whitedj (Shared)
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Brewer: Dan
Batch Size: 10.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 12.25 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: keg and blue cooler -- 10 Gal batch- All Grain
Bitterness: 28.3 IBUsBoil Time: 90 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Lager, Three Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 14.56 oz Pilsen, Best maltz (1.5 SRM) Grain 1
6 lbs 5.25 oz Munich, dark (best maltz) (10.5 SRM) Grain 2
4 lbs 11.94 oz Vienna (Best maltz) (4.0 SRM) Grain 3
2 lbs Caramunich III (Weyermann) (71.0 SRM) Grain 4
3.16 oz Melanoidin (Weyermann) (30.0 SRM) Grain 5
2.50 oz Hallertauer [4.8%] - Boil 60 min Hops 6
1.50 oz Hallertauer [4.8%] - Boil 20 min Hops 7
1.0 pkgs Southern German Lager (White Labs #WLP838) Yeast 8

Notes

Repitched yeast that was old ~1 qt of slurry. cool to 80F in kettle, transfer to buckets throw in lager chamber overnight. pitch at 45, oxygenate and keep chamber at 50F until active fermentation is going for 3-5 days, beer will be warmer. raise temperature to 55F for another 3 days and then bring to ale temperatures to finish fermentation for a couple weeks. Chill until ready to be kegged

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