Unken Dan's Octoberfest
All Grain Recipe
Submitted By: whitedj (Shared)
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Brewer: Dan | |
Batch Size: 10.00 gal | Style: Oktoberfest/Märzen ( 3B) |
Boil Size: 12.25 gal | Style Guide: BJCP 2008 |
Color: 12.5 SRM | Equipment: keg and blue cooler -- 10 Gal batch- All Grain |
Bitterness: 28.3 IBUs | Boil 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 keggedThis Recipe Has Not Been Rated