Oktoberfest

All Grain Recipe

Submitted By: packerdave99 (Shared)
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Brewer: Dave Mueller
Batch Size: 5.25 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 6.88 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: Dave's Equipment
Bitterness: 22.9 IBUsBoil 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.

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