BB Oktoberfest 9 
All Grain Recipe
Submitted By: ninkasi2013 (Shared)
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| Brewer: David Barber | |
| Batch Size: 5.50 gal | Style: Märzen ( 6A) |
| Boil Size: 6.60 gal | Style Guide: BJCP 2015 |
| Color: 11.4 SRM | Equipment: My Equipment |
| Bitterness: 21.2 IBUs | Boil Time: 90 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.30 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 6 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 3 lbs |
Munich Malt (6.0 SRM) |
Grain |
3 |
| 2 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 2.08 oz |
Carafa III (525.0 SRM) |
Grain |
5 |
| 0.25 oz |
Hallertau Magnum [17.6%] - Boil 60 min |
Hops |
6 |
| 1.70 g |
Calcium Chloride (Boil 60 min) |
Misc |
7 |
| 0.50 oz |
Hallertauer Mittelfrueh [4.1%] - Boil 15 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
9 |
| 1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
10 |
| 0.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
Notes
Mash temp was 151-152
Chilled to 53 and pitched 600 ml slurry of 34/70.
Fermlentation started quickly, by day 5 krausen starting to fall, alllowed wort to come up to 60
6/27 - gravity 1.011, lowered temp 3 degrees per day until 42
7/3 - keggedThis Recipe Has Not Been Rated
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