Oktoberfest/Marzen
BJCP 2008 – 03B
Batch #:
2012-14
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 5, 2012
Tap Date:
September 22, 2012
Statistics
OG:
1.050 12.4° P
FG:
1.020 5.1° P
Real Extract:
6.4° P
Attenuation:
58.9% Apparent
48.4% Real
48.4% Real
Color:
10.5SRM
IBU:
24.1
BU/GU:
0.48
ABV:
5.0%
ABW:
3.1%
Calories:
169 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 14.13 pounds | German Vienna Malt | 70.5% |
| 5.00 pounds | German Light Munich Malt | 25% |
| 0.90 pounds | German CaraMunich Malt II | 4.5% |
| 20.03 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Hallertauer Hersbrucker | 60 minutes | Boil | Leaf | 4.5% | |
| 1.50 ounces | Hallertauer Hersbrucker | 30 minutes | Boil | Leaf | 4.5% | |
| 3.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Munich Lager II | Wyeast | 2352 | 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 Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
21 days @ 52° F
Secondary:
2 days @ 62° F
General Info
Another re-work of Hump-o-toby. This time, I went with a proven grain bill based upon the awesome O-Fest that Dry Dock produces every year.
