Oktoberfest 2019 
All Grain Recipe
Submitted By: midyrcoupe (Shared)
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| Brewer: Mike Kirshner | |
| Batch Size: 11.00 gal | Style: Märzen ( 6A) |
| Boil Size: 12.98 gal | Style Guide: BJCP 2015 |
| Color: 10.0 SRM | Equipment: Mike's 10 gallon |
| Bitterness: 19.0 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.1° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Lager, Single Stage |
| ABV: 6.5% | Taste Rating: 37.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.50 gal |
Distilled Water |
Water |
1 |
| 5.70 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.80 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 2.30 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 2.10 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
| 0.30 g |
Salt (Mash 60 min) |
Misc |
6 |
| 12 lbs |
BEST Munich (BESTMALZ) (7.6 SRM) |
Grain |
7 |
| 8 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
8 |
| 4 lbs |
BEST Heidelberg (BESTMALZ) (1.5 SRM) |
Grain |
9 |
| 2 lbs |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
10 |
| 1 lbs |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
11 |
| 2.20 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 1.10 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 0.90 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
14 |
| 0.80 g |
Baking Soda (Sparge 60 min) |
Misc |
15 |
| 0.10 g |
Salt (Sparge 60 min) |
Misc |
16 |
| 2.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
17 |
| 1.75 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 20 min |
Hops |
18 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
19 |
| 2.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
20 |
| 0.25 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 5 min |
Hops |
21 |
| 2.0 pkgs |
SafLager German Lager (DCL/Fermentis #S-189) |
Yeast |
22 |
| 1.0 pkgs |
Bayern Lager (Omega #OYL-114) |
Yeast |
23 |
| 2.00 items |
Clarity Ferm (White Labs) (Primary 5 weeks) |
Misc |
24 |
Taste Notes
Huge malt bomb! Medium body, beautiful copper to reddish-orange color with medium white head that dissapates to a frothy ring. Rich malty flavor delivers. A tailgate favorite dispensed from jockeybox.Notes
Decoction Notes:
Decoct 2 gallons of the thickest part of the mash and raise it to 158F in the dection pot. Hold for 15 minutes at 158F before returning heat to boil. Boil for 10 minutes.This Recipe Has Not Been Rated
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