Optoberfest 
All Grain Recipe
Submitted By: jlammle (Shared)
Members can download and share recipes
| Batch Size: 20.00 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 25.90 gal | Style Guide: BJCP 2008 |
| Color: 11.7 SRM | Equipment: Beer Ops |
| Bitterness: 21.9 IBUs | Boil Time: 75 min |
| Est OG: 1.062 (15.2° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Lager, Two Stage |
| ABV: 6.2% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs 8.84 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
1 |
| 10 lbs 8.47 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 8 lbs 12.42 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
| 3 lbs 10.28 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
4 |
| 1 lbs 13.14 oz |
Caramunich I (Weyermann) (51.0 SRM) |
Grain |
5 |
| 1 lbs 13.14 oz |
Carared (Weyermann) (24.0 SRM) |
Grain |
6 |
| 1 lbs 13.14 oz |
Honey Malt (Gambrinus) (25.0 SRM) |
Grain |
7 |
| 0.90 oz |
Styrian Goldings [4.0%] - First Wort |
Hops |
8 |
| 3.60 oz |
Hallertauer Hersbrucker [4.1%] - Boil 60 min |
Hops |
9 |
| 2.70 oz |
Smaragd [4.5%] - Boil 30 min |
Hops |
10 |
| 3.6 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
11 |
Taste Notes
The gravity in the Ferm Ops was 1.018 after primary and diacetyl rest and the gravity in the carboys were 1.020. (7/24/14)
Beer foamed when samples taken for gravity, but passed the taste test.
Total time in primary and diacetyl rest was 15 days. Recipe calls for ramp down to 48, but we just crashed it to 48.
After aging and sitting in bottles for a couple of months, a smoky flavor became overpowering and made the beer practically undrinkable. (11-05-14)Notes
first runnings = 1.100
second runnings = 1.072This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor