Andy & Juli's Wedding Fest

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 2.25 galStyle: Oktoberfest/Märzen (3B)
Boil Size: 3.62 galStyle Guide: BJCP 2008
Color: 9.9 SRMEquipment: 2 G batch Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 30.6 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
2.25 gal Salem/Beverly MA Water 1
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
2 lbs Vienna Malt (3.5 SRM) Grain 3
1 lbs Dark Munich Malt (15.5 SRM) Grain 4
8.00 oz Caramunich I Malt (34.0 SRM) Grain 5
0.25 oz Perle [7.8%] - Boil 60 min Hops 6
0.35 oz Hallertauer Mittelfrueh [4.6%] - Boil 30 min Hops 7
0.35 oz Hallertauer Mittelfrueh [4.6%] - Boil 15 min Hops 8
0.12 tsp Irish Moss (Boil 10 min) Misc 9
0.30 oz Hallertauer Mittelfrueh [4.6%] - Boil 5 min Hops 10
0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 11
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 12

Taste Notes

Hot and harsh. In hindsight I under-pitched old yeast and did not sufficiently oxygenate the wort. This could be a good recipe with those mistakes corrected.

Notes

BIAB bag was broken, so I improvised by stapling an old t-shirt. It worked well, but. The shirt did absorb and wick away a fair amount of water, the pre-boil volume was a bit low. Hit mash temp initially, but it didn't hold. Probably sat closer to 150 on avg. when it did slip I turned on and turned up the stovetop. Gravity and volume ended up on point. Ran wort chiller and added to swamp bucket before pitching. Ambient temp approx 76, wort approx 90, water temp approx 50. Cloaked in a tshirt to have evaporative cooling. Will let temp in cooler slowly rise after active fermentation is done. Racked and bottled after a few weeks in the secondary. Ended up with 7 22oz bombers. Primed with 8 Munton's carb tabs per bomber. Samples looked and tasted excellent, if a bit dry.

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