Oktoberfest/Marzen
BJCP 2008 – 03B
Batch #:
2009-01
Brew Date:
January 4, 2009
Cost:
12.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
8.1SRM
IBU:
24.9
BU/GU:
0.5
ABV:
4.7%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.75 pounds | Belgian Plisen Malt | 44.2% |
| 3.00 pounds | German Light Munich Malt | 27.9% |
| 2.00 pounds | German Vienna Malt | 18.6% |
| 1.00 pounds | German CaraHell (Light Crystal) Malt | 9.3% |
| 10.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.35 ounces | Magnum | 60 minutes | Boil | Pellets | 13.6% | |
| 0.75 ounces | Tettnanger | 20 minutes | Boil | Pellets | 4.5% | |
| 1.10 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/8 tsp. | Super Irish Moss | Other | 15 minutes | |
| 1 tsp. | Calcium Chloride | Water Agent | Mash | 60 minutes |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1 tbsp. | Mash Stabilizer | Other | 60 minutes |
Fermentation and Aging
Primary:
14 days @ 50° F
Secondary:
7 days @ 50° F
General Info
Modified the recipe slightly to be extra true to style.
- Prepared a yeast starter three days before at 65°F.
- Added small amount of Gypsum to mash.
- Mashed at 151° for 60 minutes.
- Boiled 120 minutes due to large sparge.
- Pitched yeast at 60°F.
Procedure
- Single infusion mash with 4.0 gallons of 151° water for 60 minutes
- Sparge with 4.5 gallons of 168-170° water
- Total boil time: 120 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minute
- Cool wort to 60°
- Pitch yeast
