Oktoberfest

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 5.00 galStyle: Märzen ( 6A)
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 9.2 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 21.1 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Lager, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.12 gal House (well) Water - Softened Water 1
2.10 g Lactic Acid (Mash 60 min) Misc 2
1.32 g Baking Soda (Mash 60 min) Misc 3
0.70 g Calcium Chloride (Mash 60 min) Misc 4
0.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
5 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 6
2 lbs 1.60 oz Munich 10L (Briess) (10.0 SRM) Grain 7
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 8
8.00 oz Amber Malt (22.0 SRM) Grain 9
8.00 oz Biscuit Malt (23.0 SRM) Grain 10
8.00 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 11
8.00 oz Wheat Malt (Avangard) (2.0 SRM) Grain 12
0.50 oz Hallertauer [4.1%] - Boil 60 min Hops 13
0.50 oz Saaz [2.6%] - Boil 60 min Hops 14
1.80 g Baking Soda (Boil 60 min) Misc 15
0.96 g Calcium Chloride (Boil 60 min) Misc 16
0.55 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 17
1.00 tsp Irish Moss (Boil 15 min) Misc 18
0.75 oz Hallertauer [4.1%] - Boil 15 min Hops 19
0.50 oz Saaz [2.6%] - Boil 15 min Hops 20
1.0 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 21

Notes

First stage starter 7/26/19 with 1100 ml water and 105 g light DME. Pitched WLP 820 and put on stir plate at 1830. Chilled overnight 7/28-7/29. Second stage starter 7/29 with 1300 ml water and 125 g light DME. Starter put in fridge at 2030 on 7/31.

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