Oktoberfest 2022 
All Grain Recipe
Submitted By: Jackbflyin (Shared)
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| Brewer: Jack | |
| Batch Size: 6.00 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 7.81 gal | Style Guide: BJCP 2008 |
| Color: 7.8 SRM | Equipment: Blichmann Engineering Pro Pilot 5 gal batch |
| Bitterness: 26.7 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.9° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Lager, Three Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.77 gal |
Wegmans Purified (RO) |
Water |
1 |
| 1.63 g |
Calcium Chloride (Mash 90 min) |
Misc |
2 |
| 1.39 g |
Gypsum (Calcium Sulfate) (Mash 90 min) |
Misc |
3 |
| 1.06 g |
Chalk (Mash 90 min) |
Misc |
4 |
| 0.76 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.62 g |
Epsom Salt (MgSO4) (Mash 90 min) |
Misc |
6 |
| 4.80 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
7 |
| 6 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 5 lbs 8.00 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
9 |
| 8.00 oz |
Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) |
Grain |
10 |
| 5.04 oz |
Caramunich III (Weyermann) (57.0 SRM) |
Grain |
11 |
| 1.67 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 1.42 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 0.88 g |
Salt (Sparge 60 min) |
Misc |
14 |
| 0.64 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
15 |
| 2.00 oz |
Hallertauer Mittelfrueh [4.1%] - Boil 60 min |
Hops |
16 |
| 0.10 oz |
Hallertauer Mittelfrueh [4.1%] - Boil 20 min |
Hops |
17 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
19 |
| 2.0 pkgs |
Octoberfest Lager Blend (Wyeast Labs #2633) |
Yeast |
20 |
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:
2 smack packs into 2.1L starter fermented at 55-60 for 2 days. Fridge 45-50 1 night, decanted. RO water. Mash profile: Ca 66, Mg 3, Na 19, SO4 56, Cl 72, HCO 71.
Brew Sesion:
Milled grains SS Brewtech Mill setting 1.
CO2 blast 2 minutes in water to disolve Chalk.
bench pressed.
Mash pH 5.5 at room temp. Added .67g Pickling Lime (25 minutes).
Mash was thick (need to add more liquid- added 1 liter).
Set hot rocket power at 75%. Held temp steady.
Mash pH 5.58 at room temp. Added .7g Pickling Limer (1 hr). pH 5.71 at room temp (maybe 5.45-5.5 at mash temp?).
Boil pH 5.52. Added 4.5 ml Lactic Acid to get pH 5.25 initial boil (taken 5 minutes after boil started).
Set boil kettle at 90-92%.
Fermentation:
Decanted 2L starter. Fermented at 6 PSI.
pH 4.9 as fermention starts 12 hrs later. Visible signs of fermentation in sight-glass by 18 hours.
Day 4- 72 to 82%. Then started raising to 60.
Finished fermentation day 13.
Kegged day 25. BioFine. Cold lager at 37 1 month.
Fermentation:
Decanted yeast to 2L. Cooled to 55. Pitched yeast. Robust fermentation after 1.5-2 days. Pressure fermented 6 psi.
This Recipe Has Not Been Rated
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