GW Oktoberfest 2018 - 3

All Grain Recipe

Submitted By: Brandonsgreenwood (Shared)
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Batch Size: 5.00 galStyle: Märzen (6A)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 7.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.1 IBUsBoil 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.

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