Oktoberfest, v.2

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: 9.4 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 19.5 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Lager, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.12 gal House (well) Water - Softened Water 1
4.00 ml Lactic Acid (Mash 60 min) Misc 2
2.39 g Chalk (Mash 60 min) Misc 3
5 lbs 8.00 oz Pilsner Malt (Avangard) (1.7 SRM) Grain 4
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 5
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 6
9.20 oz Biscuit Malt (23.0 SRM) Grain 7
9.10 oz Amber Malt (22.0 SRM) Grain 8
8.00 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 9
8.00 oz Wheat Malt (Avangard) (2.0 SRM) Grain 10
0.50 oz Hallertauer Mittelfrueh [3.6%] - Boil 60 min Hops 11
0.50 oz Saaz [3.2%] - Boil 60 min Hops 12
2.87 g Chalk (Boil 60 min) Misc 13
1.00 tsp Irish Moss (Boil 15 min) Misc 14
0.50 oz Hallertauer Mittelfrueh [3.6%] - Boil 15 min Hops 15
0.50 oz Saaz [3.2%] - Boil 15 min Hops 16
1.0 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 17

Notes

First stage starter 7/29/20 with 900 ml water and 3.15 oz. light DME. Pitched WLP 820 and put on stir plate at 1630. Chilled noon-6pm 7/31. Decanted supernatant liquid. Second stage starter 7/31/20 with 1275 ml water and 4.4 oz. light DME. Added wort to 2L flask and put on stir plate at 1900. Starter put in fridge at 1800 on 8/2. SRM = 9.1, IBU = 18.9 Pitched yeast (50F) into wort (48F) at 10 am on 8/5/2020.

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