White Otter Oktoberfest 
All Grain Recipe
Submitted By: samclaussen (Shared)
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| Batch Size: 5.00 gal | Style: Märzen (6A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 13.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 22.9 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.4° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.021 SG (5.3° P) | Fermentation: Lager, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 4.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
1 |
| 12.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 12.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 2 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
| 4 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
5 |
| 4.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
| 1.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 30 min |
Hops |
8 |
| 2.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
9 |
Notes
Ferment at 58F for 24 hours. Drop to 50. Ferment for about two weeks. Raise to 62. Rest for 3 days. Rack to secondary. Drop by 5 every day until 35. Lager for six weeks.
Brewed on 8/18/18. We we're not careful with how much water we sparged with. We likely used perhaps as much as a gallon more, resulting in an OG .016 lower than expected.
Put in freezer at 58 at about 6 PM on 8/18. Signs of fermentation by about 10 AM on 8/19. Dropped to 50 starting at 7 PM on 8/19. Began raising temp at 515 on 8/31 as krausen has fallen.
Bottled around 1 am on 9/4. Dropped temp to 57 at 230 am on 9/4. Dropped temp to 52 at 830 pm on 9/4. Dropped temp to 47 at 930 pm on 9/5. Dropped temp to 42 at 845 pm on 9/6. Dropped temp to 37 on 9/7. Moved to refrigerator on 9/8 sitting around 34-35.This Recipe Has Not Been Rated
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