ALEiens Oktoberfest 2018 (#194) 
All Grain Recipe
Submitted By: mjg1976 (Shared)
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| Brewer: Mike | |
| Batch Size: 5.25 gal | Style: Märzen ( 6A) |
| Boil Size: 7.55 gal | Style Guide: BJCP 2015 |
| Color: 11.7 SRM | Equipment: 15 gal Blichmann Boilermaker and Igloo Cooler |
| Bitterness: 24.6 IBUs | Boil Time: 75 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Lager, Single Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.02 gal |
Summer - Tap |
Water |
1 |
| 3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 1.00 items |
Campden Tablets (Mash 60 min) |
Misc |
4 |
| 6 lbs 12.00 oz |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
5 |
| 4 lbs |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
6 |
| 8.00 oz |
Biscuit (Dingemans) (22.5 SRM) |
Grain |
7 |
| 4.00 oz |
Melanoidin Malt (20.0 SRM) |
Grain |
8 |
| 2.08 oz |
Pale Chocolate (Crisp) (225.0 SRM) |
Grain |
9 |
| 0.40 oz |
Hallertau Magnum [14.1%] - Boil 60 min |
Hops |
10 |
| 1.00 oz |
Hallertauer Mittelfrueh [3.0%] - Boil 15 min |
Hops |
11 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
12 |
| 0.50 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
13 |
| 1.0 pkgs |
Harvest (Imperial Yeast #L17) |
Yeast |
14 |
Notes
3L starter from one pack of 200B cells dated 7-25-18 prepared on 9-1-18.
Treated strike water, doughed in at 168F, mash = 155F.
T30 = 153F, pH = 5.31
T45 = 152F (45min mash)
Left sparge water untreated. Grain bed never exceeded 168F. Kettle pH = 5.22
Ran off and collected 7.7gal of 1.046 wort, slightly over target.
Boiled for 75min with no problems. Chilled to 85F with ground water, then switched to recirculating ice bath. Got wort down to 56F.
OG = 1.060. Added a little less than 1L of cool filtered tap water to bring gravity down to 1.058.
Ran off immediately into carboy and finished chilling to 48F in keezer over about 90min.
2min of pure O2, pitched refrigeator temp slurry that had crashed overnight. Set controller to 48.5F with 0.5F differential.
Allow to rise to 50F over 24hrs, then hold there until 75% attenuated before raising to 62F for a diacety rest.
Fermentation complete in 6 days, FG = 1.015. Began cooling 5F/day on day 10 to 32F. Fined with gelatin and held at 32F for 48hrs before kegging.This Recipe Has Not Been Rated
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