JP's Oktoberfest 
All Grain Recipe
Submitted By: johnwpowell (Shared)
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| Brewer: JP-2018-05-20 | |
| Batch Size: 5.00 gal | Style: Märzen ( 6A) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2015 |
| Color: 10.6 SRM | Equipment: JP's Pot and Cooler |
| Bitterness: 19.3 IBUs | Boil Time: 90 min |
| Est OG: 1.062 (15.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.018 SG (4.6° P) | Fermentation: JP's Oktoberfest, Two Stage w/ Diacetyl Rest |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 gal |
JP's Munich, Germany |
Water |
1 |
| 4.80 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 2.59 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 0.76 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 0.35 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 0.25 items |
Campden Tablet (metabisulfite) (Mash 0 min) |
Misc |
6 |
| 5 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
7 |
| 5 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 1 lbs |
Dark Munich Malt (11.4 SRM) |
Grain |
9 |
| 8.00 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
10 |
| 1.00 oz |
German Tradition [5.0%] - Boil 60 min |
Hops |
11 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
13 |
| 1.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
14 |
| 1.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
15 |
Taste Notes
This famous German style is stronger than an everyday lager and is the fuel for Oktoberfest celebrations all over the world. The original pre-industrial Oktoberfest was called Märzenbier, brewed at the end of the brewing season in the spring to be lagered in caves all summer for fall and harvest festivities. Our kit will give you a full-bodied and elegant red-amber beer with a subdued German noble hop bitterness and complex malty profile that’s great all year round.Notes
O.G: 1.058 READY: 3 MONTHS Suggested fermentation schedule: -- 1–2-week-primary;-4–6-week-secondary;2-weeks-bottle-conditioning
Make a BIG starter, primary for two weeks at 46 degrees, diacytal rest at 68 degrees for a week, and then a full month secondary/lagering at 35 degrees
A thin no-sparge mash can produce higher quality malt taste than a thick mash with a long slow sparge...
See Brew your Own Magazine Article November 2011This Recipe Has Not Been Rated
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