Bubba's FestBier

All Grain Recipe

Submitted By: kwgriz (Shared)
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Brewer: Ken Grzymalski
Batch Size: 5.25 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 7.22 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: Bubba's Equipment
Bitterness: 20.9 IBUsBoil Time: 90 min
Est OG: 1.058 (14.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Lager, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 9.60 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
3 lbs 9.60 oz Munich Malt (9.0 SRM) Grain 2
2 lbs 11.20 oz Vienna Malt (3.5 SRM) Grain 3
12.00 oz Caramunich Malt (56.0 SRM) Grain 4
1.20 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 5
0.40 oz Hallertauer Hersbrucker [4.0%] - Boil 20 min Hops 6
1.0 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 7

Notes

Dough-in: 1.5 qts to 1 lb grain Temp 151 for 1 hour Raise temp to 168 Sparge with 170 water to collect around 6.5 gallons @ 1.042 90 min boil Chill wort to 44F Pitch rate 380B cells Let the beer slowly warm over the first 36 hours to 50F and then hold this temp for the remainder of fermentation, until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but do not rush it.Cold-fermented lagers take longer to ferment than ales. If desired, perform a diacetyl rest during the last few days of active fermentation. A month or more of cold conditioning at near-freezing temperatures will improve the beer.

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