GW Oktoberfest 2018 - 3
All Grain Recipe
Submitted By: Brandonsgreenwood (Shared)
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Batch Size: 5.00 gal | Style: Märzen (6A) |
Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
Color: 7.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 23.1 IBUs | Boil Time: 60 min |
Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.014 SG (3.5° P) | Fermentation: Lager, Two Stage |
ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
3.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
4 lbs |
Vienna Malt (3.5 SRM) |
Grain |
4 |
3 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
5 |
3 lbs 8.00 oz |
Munich Malt (6.0 SRM) |
Grain |
6 |
8.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
7 |
8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
8 |
5.28 oz |
Carared (20.0 SRM) |
Grain |
9 |
2.96 oz |
Acid Malt (3.0 SRM) |
Grain |
10 |
1.30 oz |
Hallertauer Mittelfrueh [3.6%] - Boil 60 min |
Hops |
11 |
1.10 oz |
Tettnang (Tettnang Tettnager) [3.7%] - Boil 20 min |
Hops |
12 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
14 |
1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
15 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
16 |
Notes
Brewed 7/6. Pitched two packs of liquid yeast and a starter on 7/7 at 46deg. OG = 1.059, FG = 1.013. 2 day diacatyl rest. Cold crashed to 45deg and combined with batches 1 and 2 on 7/29.This Recipe Has Not Been Rated