Oktoberfest/Marzen
BJCP 2008 – 03B
Batch #:
2010-17
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 1, 2010
Tap Date:
October 9, 2010
Statistics
OG:
1.060 14.7° P
FG:
1.020 5.1° P
Real Extract:
6.8° P
Attenuation:
65.3% Apparent
53.7% Real
53.7% Real
Color:
9.7SRM
IBU:
26.2
BU/GU:
0.44
ABV:
5.5%
ABW:
4.2%
Calories:
202 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.00 pounds | American Pilsen Malt | 45.5% |
| 6.00 pounds | German Light Munich Malt | 27.3% |
| 4.00 pounds | American Vienna Malt | 18.2% |
| 2.00 pounds | German CaraMunich Malt II | 9.1% |
| 22.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 1.00 ounces | Tettnanger | 20 minutes | Boil | Pellets | 3.9% | |
| 1.00 ounces | Saaz | 20 minutes | Boil | Leaf | 5.5% | |
| 2.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 5 grams | Epsom Salt (MgSO4) | Water Agent | Mash | 60 minutes |
| 5 grams | Gypsum (Calcium Sulfate) | Water Agent | Mash | 60 minutes |
| 1/8 tsp. | Super Moss | Fining | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Octoberfest Lager | Wyeast | 2633 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Triple Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Acid Rest | Infusion | 45 minutes | 95° F |
| 2 | Protein Rest | Decoction | 60 minutes | 122° F |
| 3 | Saccharification | Decoction | 15 minutes | 148° F |
| 4 | Saccharification | Decoction | 15 minutes | 158° F |
| 5 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
14 days @ 50° F
Secondary:
7 days @ 50° F
General Info
Yet another iteration of Humptoberfest. After last year's disaster, I'm hopeful the changes in recipe, water, and fermentation will produce a great autumn lager.
Changes this time:
- Slightly different hop regime - all continental varieties, however
- Performed a triple decoction for more melanoidins and to be true to style
- Added brewing salts to my base water to approximate the Vienna region
