Oktoberfest (pressure ferment) (1 ratings)

All Grain Recipe

Submitted By: Jackbflyin (Shared)
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Brewer: Jack
Batch Size: 6.00 galStyle: Märzen ( 6A)
Boil Size: 7.51 galStyle Guide: BJCP 2015
Color: 7.9 SRMEquipment: Blichmann Engineering Pro Pilot 5 gal batch
Bitterness: 20.7 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Lager, Three Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.77 gal Wegmans Purified (RO) Water 1
1.45 g Calcium Chloride (Mash 90 min) Misc 2
1.28 g Gypsum (Calcium Sulfate) (Mash 90 min) Misc 3
1.01 g Chalk (Mash 90 min) Misc 4
0.62 g Epsom Salt (MgSO4) (Mash 90 min) Misc 5
0.35 g Salt (Mash 90 min) Misc 6
7 lbs 4.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 7
5 lbs 8.00 oz Munich I (Weyermann) (7.1 SRM) Grain 8
8.00 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 9
4.96 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 10
1.78 g Calcium Chloride (Sparge 60 min) Misc 11
1.57 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
0.76 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 13
0.43 g Salt (Sparge 60 min) Misc 14
1.62 oz Hallertauer Mittelfrueh [4.2%] - Boil 60 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 17
1.0 pkgs Octoberfest Lager Blend (Wyeast Labs #2633) Yeast 18

Notes

ORIGINAL RECIPE NOTES: Keep mash pH at 5.6 and sparge water pH 6.0. Finalize water profile with gypsum, calcium chloride, and chalk, split between mash and boil. ( ca:66, mg:30 na:48, so4:56, cl:72, hco3:112. Mash at 152 for 90 minutes. Raise mash to 168 and sparge out for 60-90 minutes. Chill as low as able and ferment at 50 about 2 weeks. At 80% attenuation, start raising temp to 60 at 3-4/day. Let yeast cleanup 3-5 days and complete fermentation at 60. Transfer into kegs and use 10ml biofine for each keg. Carb at 2.3 and let sit another 2-4 weeks to lager. Fermentation is the most important part of this recipe. MY BATCH NOTES: Starter Yeast: 3.4L- 500+bln cells maybe, from single Wyeast smack pack. Brew Sesion: Very smooth brew. Quantities on the spot, Temps on the spot. Good brew session. Wegmans purified water inconsistent pH. Averaged 6.7 pH. Pour water (total Mash or total Sparge) and take pH before adding salts to allow solid pH reading. Strike right on. Mash on the numbers 90 minutes. Mash pH 5.5. Vorlough while ramp to 168 worked well. Mash out and Sparge pretty smooth. Could have slowed mash out. Had to drain HotRocket to be able to pump sparge water to MT. Boiled at 100% intitially, 92% after boil achieved, then down to 88% to maintain boil. Whirlpooled last 5 minutes of boil to sterilize pump. Nice material buildup in center of BK. Whilpool was effective. Chilled by chiller plates in ice back and cooled wort to 67 within 9 minutes. Oxygenated with wand in fermenter. Good 20 second blast of O2. pH 5.4. Fermentation: Decanted yeast to 2L. Cooled to 55. Pitched yeast. Robust fermentation after 1.5-2 days. Pressure fermented 15psi. At 8 days/ 86% (1.018)/ -increased temp 3 degree/day to ramp to 60 to complete fermentation. Very active fermentation seen in sight glass. Ramp Day 2 -1.013 and 57. pH 4.44. Changed mind and decided to rest at 65 degress on ramp day 3. Fermentation slow as seen in sight glass and thicker trub in sight glass Ramp Day 3 -still bubbling but slowly. 1.013 by hydrometer (backed up Tilt), temp to 60. Raised to 65 by noon- 1.013 to 1.012. Still bubbles in bottom sight glass and spund.

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