JP's Oktoberfest

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2019-06-09
Batch Size: 5.00 galStyle: German-Style Oktoberfest (36B)
Boil Size: 6.29 galStyle Guide: GABF 2015
Color: 9.9 SRMEquipment: JP's Grainfather
Bitterness: 16.3 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: JP's Oktoberfest, Two Stage w/ Diacetyl Rest
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.65 gal JP's Base Water Water 1
3.01 g Chalk (Mash 60 min) Misc 2
3.00 ml Lactic Acid (Mash 60 min) Misc 3
0.89 g Baking Soda (Mash 60 min) Misc 4
0.40 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.25 items Campden Tablet (metabisulfite) (Mash 0 min) Misc 6
5 lbs Munich I (Weyermann) (7.1 SRM) Grain 7
5 lbs Pilsner (Weyermann) (1.7 SRM) Grain 8
1 lbs Dark Munich Malt (11.4 SRM) Grain 9
8.00 oz Caramunich II (Weyermann) (63.0 SRM) Grain 10
1.00 oz German Tradition [5.0%] - Boil 60 min Hops 11
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 items Yeast Nutrient (Boil 10 min) Misc 13
1.0 pkgs Octoberfest Lager Blend (Wyeast Labs #2633) Yeast 14
1.0 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 15

Taste Notes

This famous German style is stronger than an everyday lager and is the fuel for Oktoberfest celebrations all over the world. The original pre-industrial Oktoberfest was called Märzenbier, brewed at the end of the brewing season in the spring to be lagered in caves all summer for fall and harvest festivities. Our kit will give you a full-bodied and elegant red-amber beer with a subdued German noble hop bitterness and complex malty profile that’s great all year round.

Notes

O.G: 1.058 READY: 3 MONTHS Suggested fermentation schedule: -- 1–2-week-primary;-4–6-week-secondary;2-weeks-bottle-conditioning Make a BIG starter, primary for two weeks at 46 degrees, diacytal rest at 68 degrees for a week, and then a full month secondary/lagering at 35 degrees A thin no-sparge mash can produce higher quality malt taste than a thick mash with a long slow sparge... See Brew your Own Magazine Article November 2011

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