Oktoberfest House Recipe jon/frank v2018 
All Grain Recipe
Submitted By: shotputman (Shared)
Members can download and share recipes
| Batch Size: 10.00 gal | Style: Oktoberfest/Märzen (3B) |
| Boil Size: 12.59 gal | Style Guide: BJCP 2008 |
| Color: 11.6 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 23.0 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Lager, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
IdaPils (Cargill) (1.6 SRM) |
Grain |
1 |
| 7 lbs |
Borlander Munich Malt (Briess) (10.0 SRM) |
Grain |
2 |
| 4 lbs 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 2.50 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
5 |
| 1.25 oz |
Hallertauer Hersbrucker [4.0%] - Boil 20 min |
Hops |
6 |
| 3.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
7 |
Notes
quick ferment:
pitch at 48-53
ferment between 50-55 for first 50% of attenuation
bump 5 every 12hrs until 65-68; then finish out fermentation
then decrease 5 every 12 until 30-32 for 3-5 days so it drops clear
We wound up with around 14gal, used Sam’s water to top to just at 16.
Lagered for 4 weeks and ended up at FG 1.019This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor