Oktoberfest
All Grain Recipe
Submitted By: packerdave99 (Shared)
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Brewer: Dave Mueller | |
Batch Size: 5.25 gal | Style: Oktoberfest/Märzen ( 3B) |
Boil Size: 6.88 gal | Style Guide: BJCP 2008 |
Color: 8.9 SRM | Equipment: Dave's Equipment |
Bitterness: 22.9 IBUs | Boil Time: 60 min |
Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.013 SG (3.3° P) | Fermentation: Lager, Two Stage |
ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1.00 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
1.00 tsp |
Lactic Acid (Mash 60 min) |
Misc |
2 |
5 lbs 12.00 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
4 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
4 |
4.80 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
5 |
4.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
6 |
2.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
7 |
2.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
8 |
1.00 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
9 |
0.25 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
10 |
1.05 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
0.75 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 15 min |
Hops |
12 |
3.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
13 |
Taste Notes
Pitch yeast at 62°F (17°C), hold at that temperature for 24 hours, then drop to 50°F (10°C) and hold for 20 days. When fermentation is complete, raise temperature to 65°F (18°C) for a two-day diacetyl rest, then drop to lagering temperatures for one month or more.This Recipe Has Not Been Rated