Tap Date
September 27, 2026
Attenuation
74.1% apparent
60.5% real
Fermentables
Carafa Special III
Weyermann0.06 lbs|0.2%
Hops
1.50 oz
Magnum 12.5%
60 min Boil
2.00 oz
Hallertauer Mittelfrueh 2.7%
20 min Boil
Non-Fermentables
3.50 g
Amylase Enzyme Other
Mash
3.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
1.00 g
Epsom Salt (MgSO4) Water Agent
Mash
1.00 g
Gypsum (CaSO4) Water Agent
Mash
3.50 ml
Lactic Acid Water Agent
Mash
2.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.50 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.50 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
Octoberfest/Marzen LagerWLP820
White Labs
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
4.75%per hour
Trub Chiller Loss
0.26gal
Mash Profile Decoction, Single - Well Modified Malts - Batch Sparge
Mash Steps
Step 1
Low Sach Rest30 min
132°F
Step 2
Decotion30 min
158°F
Step 3
Mash Out15 min
168°F
Fermentation and Aging
General Info
Water additions / treatment numbers from Bru'n Water.
Target: Amber Full profile. Calcium - 50; Magnesium - 5; Sodium - 15; Chloride - 65; Sulfate - 55; BiCarbonate - 35.
Procedure
Added 1 gallon of leftover sparge wort to kettle at whirlpool, bringing gravity down a bit. 11.5 gallons into the fermenter.
