Oktoberfest Lager 
All Grain Recipe
Submitted By: glowdon (Shared)
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| Brewer: Gordo | |
| Batch Size: 5.00 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 6.50 gal | Style Guide: BJCP 2008 |
| Color: 13.2 SRM | Equipment: Gordo |
| Bitterness: 24.7 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: HERMS |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Lager, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 2.24 oz |
Pilsner (2.0 SRM) |
Grain |
1 |
| 1 lbs 8.32 oz |
Light Munich Malt (9.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
3 |
| 1.52 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
4 |
| 1.00 oz |
Mt. Hood [7.1%] - Boil 50 min |
Hops |
5 |
| 0.50 oz |
Liberty [4.8%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
Octoberfest Lager Blend (Wyeast Labs #2633) |
Yeast |
7 |
Taste Notes
not bad... not bad at all. it's a nice heavy lager. pretty good. not bad for first brew on this equipment, and no water measurements.Notes
fermenting around 55-65 degrees ambient temp in garage. cooler at night with door cracked, down into 50s. banana fruit / sulphur smells first two days, likely due to the warmish lager yeast. ideally this yeast should be pitched around 50 degrees, not 65+. hopefully chilling down a bit at night will help attenuate some of that ester production...This Recipe Has Not Been Rated
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