munich oktoberfest 
All Grain Recipe
Submitted By: canamard (Shared)
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| Brewer: David Cañamar | |
| Batch Size: 13.00 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 15.28 gal | Style Guide: BJCP 2008 |
| Color: 10.1 SRM | Equipment: BREWZILLA 65L |
| Bitterness: 24.4 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Robobrew Mash and Sparge Med Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: keg pressure |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.23 gal |
Distilled Water |
Water |
1 |
| 14.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 5.65 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 4.46 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 2.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 2.41 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 9 lbs 7.31 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
7 |
| 7 lbs 9.05 oz |
Munich Malt (9.0 SRM) |
Grain |
8 |
| 5 lbs 10.79 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
9 |
| 1 lbs 14.26 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
10 |
| 3.98 g |
Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 3.14 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
12 |
| 1.90 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 1.69 g |
Baking Soda (Sparge 60 min) |
Misc |
14 |
| 4.00 oz |
Hallertauer Mittelfrueh [3.0%] - Boil 60 min |
Hops |
15 |
| 0.75 oz |
Hallertauer Mittelfrueh [3.8%] - Boil 60 min |
Hops |
16 |
| 1.00 oz |
Hallertauer Mittelfrueh [3.8%] - Boil 20 min |
Hops |
17 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 2.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
19 |
| 2.0 pkgs |
Diamond Lager (Lallemand #-) |
Yeast |
20 |
Notes
didn't stir mash after initial dough-in, should stir for increased efficiency
pitching at ~80F onto previous pressure fermented helles slurry of diamond lager yeast produced almost immediate fermentation, needing a blow-off for the first hour. This Recipe Has Not Been Rated
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