Helles Oktoberfest

All Grain Recipe

Submitted By: Stompncrush (Shared)
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Brewer: Albert
Batch Size: 6.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 8.26 galStyle Guide: BJCP 2008
Color: 10.3 SRMEquipment: Al's 5 Gallon Brewery
Bitterness: 23.0 IBUsBoil Time: 90 min
Est OG: 1.058 (14.2° P)Mash Profile: Decoction Mash, Double
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Amount Name Type #
12.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6 lbs 4.00 oz Vienna Malt (3.5 SRM) Grain 2
5 lbs 8.00 oz Light Munich (5.6 SRM) Grain 3
1 lbs Dark Munich Malt (9.0 SRM) Grain 4
9.12 oz Aromatic Malt (26.0 SRM) Grain 5
9.12 oz Cara Hell (Dextrine Malt) (10.0 SRM) Grain 6
2.40 oz Special B Malt (180.0 SRM) Grain 7
2.33 oz Hallertauer Hersbrucker [1.5%] - Boil 90 min Hops 8
1.02 oz Tettnang [3.5%] - Boil 90 min Hops 9
0.30 tsp Irish Moss (Boil 10 min) Misc 10
2.0 pkgs Munich Lager (Wyeast Labs #2308) Yeast 11

Taste Notes

TASTING • Aroma: • Appearance: • Flavor: • Mouthfeel • Overall:


:: RECIPE ORIGIN Nick Tiexiera based on Hofbrau Oktoberfest. :: SUBSTITUTIONS / CHANGES :: STARTER Yes. One Pack from March and one from November, both swelled and put into a 3L starter at 65° on a stir plate. After 24h it was put in chamber at 55°, settled well, poured off most of the supernatent before pitching. :: BREW DAY 1.2.12 The protein rest temp was a degree high, lowered with cold water. Decocted and brought to 154°F for 30 minutes, it was 148° at the end. Brought to a boil for 15 min. with constant stirring and put into the mash tun. The sacc. temp was way low - 144°F so added alomst 1 gallon of boiling water to get to 152-153°, it stayed constant for 60 minutes. Pulled off 10.5 quarts (more due to the water that was added) and brought to a boil, for 5 min. Put back into the mash tun, this brought up the temp to 170°F. Sparged with 1 gallon less than listed. Not sure of volumes. Had a gravity of 1.055 at the start of boil and added 2 quarts to lower to 1.052. All in all added a total of 5.5 quarts of water during the boil. The refractometer read 14 brix when I first put the drops onto it and 14.6 after a few minutes of cooling. This is 1.057-1.059, I didn't know which was more accurate so I took a reading with the hydrometer and it readt 1.060. Used Super Moss for the first time in this batch. Chilled to about 58°F, whirlpooled and allowed to settle for 20 minuted then siphoned into large plastic fermenter. There was about 4200ml (1.1 gallon) trub left in kettle. Gassed wort for 60 sec with O2 and put into temp controlled refrigerator. Wort is 55°F, taped the sensor to the bucket and set it to 55°. The wort was very clear into the fermenter. :: FERMENTATION Pitched 55° yeast into 55-56° wort and aerated with O2 for 60 seconds. Fermentation has started the next morning (1.3.12), turned the temp down to 52°. Fermenting well by evening. 1.5.12 (day 3) fermentation slowed considerably. :: RACK TO 2NDRY AND/OR DRY HOP 1.14.12 Racked to secondary, 6 gallons, gravity is 1.014. Raised the temp to 58°F for a diacetyl rest. Rest for 48h then slowly lowered the temperature for lagering 2-3 degrees/ day. 1.23.12 Reached 40°F for Lagering. 3.23.12 Finished Lagering. 3.18.12 Kegged, had 1 extra gallon. :: BOTTLE / KEGGING Force Carb Yes/No PSI Setting: ## :: LESSONS LEARNED 1. The first decoction temp. was 144° - 9° lower than target (153°). Probably due to the protein rest mash temp dropping lower than the 128° over the >1hour it was in the tun, need to adjust based on losing temp in the mash tun. 2. Should have put 1L of fresh starter on the yeast first thing in the morning to get it active.

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