Texoberfest

All Grain Recipe

Submitted By: gowenrw (Shared)
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Brewer: TheLab.ms Members
Batch Size: 5.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 6.63 galStyle Guide: BJCP 2008
Color: 8.6 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 26.7 IBUsBoil Time: 70 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Gowen Lager, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3
1 lbs Vienna Malt (3.5 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 6
1.00 oz Tettnang [4.5%] - Boil 15 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Octoberfest Lager Blend (Wyeast Labs #2633) Yeast 9

Notes

This octoberfest requires a carboy for secondary fermentation and a fermentation cooler to adjust managing the various temperatures required. Primary fermentation will be done at 54 F for 14 days. Then the bier will be racked to the carboy for secondary fermentation at 62 F for 3 days. Finally the bier while still in the carboy will have its temperature reduced 2.2 degrees F per day for the next 10 days making its final daily rest temperature 40 F. The bier should be fully fermented and clarified after this 24 day total primary/secondary/conditioning period.
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