Texoberfest 
All Grain Recipe
Submitted By: gowenrw (Shared)
Members can download and share recipes
| Brewer: TheLab.ms Members | |
| Batch Size: 5.00 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 6.63 gal | Style Guide: BJCP 2008 |
| Color: 8.6 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 26.7 IBUs | Boil 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 |
| 1.0 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.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor