Avery the Kaiser 
All Grain Recipe
Submitted By: BaderBeer (Shared)
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| Batch Size: 11.00 gal | Style: Oktoberfest/Maerzen (9.00A) |
| Boil Size: 11.96 gal | Style Guide: BJCP |
| Color: 7.6 SRM | Equipment: My Equipment |
| Bitterness: 13.2 IBUs | Boil Time: 60 min |
| Est OG: 1.095 (22.8° P) | Mash Profile: |
| Est FG: 1.030 SG (7.5° P) | Fermentation: My Aging Profile |
| ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 34 lbs 16.00 oz |
Pale Malt(2-row) (1.8 SRM) |
Grain |
1 |
| 2 lbs 0.00 oz |
Munich Malt (8.0 SRM) |
Grain |
2 |
| 2 lbs 0.00 oz |
Vienna Malt (3.0 SRM) |
Grain |
3 |
| 1 lbs 0.00 oz |
Munich Malt(dark) (20.0 SRM) |
Grain |
4 |
| 8.00 oz |
Aromatic Malt (25.0 SRM) |
Grain |
5 |
| 1.75 oz |
Hallertauer [4.2%] - Boil 60 min |
Hops |
6 |
| 0.75 oz |
Sterling [6.0%] - Boil 30 min |
Hops |
7 |
| 1.25 oz |
Northern Brewer [9.0%] - Boil 0 min |
Hops |
8 |
| 1.25 oz |
Tettnanger [4.5%] - Boil 0 min |
Hops |
9 |
| 1.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
10 |
Notes
Single temp infusion mash at 152* using 5.6 gal of mash liquor haetwd to 163*
Mash in, mix for 20 min then rest for 20 min
Recirculate for 15 min
Collect 7 gal and check for SG if below 1.061 add dried malt extract to make it 1.061
Boil for 120 min with 3 hop additions
> 60 min 1.75 oz Hallertau
> 30 min 0.75 oz Sterling
> 0 min 1.25 oz Tettnang
> 0 min 1.25 oz N. Brewer
Ferment at 54* for the first 24 hrs
Then drop to 50*
When gravity hits 1.030 - let temp rise to whereever it can diacetyl rest
Prime and bottle or kegThis Recipe Has Not Been Rated
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