Oktoberfest 
All Grain Recipe
Submitted By: mrtucker22 (Shared)
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| Batch Size: 5.50 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 9.26 gal | Style Guide: BJCP 2008 |
| Color: 12.6 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 26.9 IBUs | Boil Time: 75 min |
| Est OG: 1.066 (16.2° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage |
| ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tbsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 4 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 4 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 4 lbs |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
7 |
| 1.50 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
8 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 10 min |
Hops |
10 |
| 2.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
Bohemian Lager (Wyeast Labs #2124) |
Yeast |
12 |
Notes
ferment WY2124 at 45-68 degrees until 73-77% atenuation - actual started fermentation at 48-49 degreeesThis Recipe Has Not Been Rated
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