Oktoberfest

All Grain Recipe

Submitted By: amoeller (Shared)
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Brewer: Alexander Moeller
Batch Size: 11.00 galStyle: International Amber Lager ( 2B)
Boil Size: 13.22 galStyle Guide: BJCP 2015
Color: 8.2 SRMEquipment: Alexander: 2x 15gl steel kettles
Bitterness: 23.3 IBUsBoil Time: 90 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Lager, Three Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 3.20 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
9 lbs 0.96 oz Munich Malt (9.0 SRM) Grain 2
13.76 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 3
8.00 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 4
3.00 oz Hallertau [4.5%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
2.0 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 7
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 8
1.00 tsp Gelatin (Secondary 5 hours) Misc 9

Notes

https://www.homebrewersassociation.org/homebrew-recipe/chris-ryans-oktoberfest/ Keep mash pH at 5.6 and sparge water pH at 6.0. Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112). Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out for 60-90 minutes. Chill as low as you can get it and ferment at 50° F for about 2 weeks. At 80% attenuation, start raising the temperature to 60° F by 3-4 degrees per day. Let yeast cleanup for 3-5 days and complete fermentation at 60° F. Transfer into kegs and use 10ml of biofine for each keg. Carb at 2.3 vols and let sit for another 2-4 weeks to lager. Fermentation is the most important part of this recipe! 8/21/2022 Preboil: 1.052 OG: 1.066 (added 1.75gl water) --> 1.057 9/5 - 9/8: raise temp from 50F -->50F, then keep for 7 days, then cold crush to 40F 9/18: Secondary, added gelatin (2 packs) - 1.014 Kegged 10/02/2022 FG: 1.014 ABV: 5.7% IBU: 23 Keg #2 & #6

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