Geoff Humphrey's BrewBlog > BrewBlogs > Humptoberfest [{"NAME":"Oktoberfest\/Marzen","VERSION":"1","CATEGORY":"European Amber Lager","CATEGORY_NUMBER":"03","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2008","TYPE":"Lager","OG_MIN":"1.05","OG_MAX":"1.057","FG_MIN":"1.012","FG_MAX":"1.016","IBU_MIN":"20","IBU_MAX":"28","ABV_MIN":"4.8","ABV_MAX":"5.7","COLOR_FORMULA":"SRM","COLOR_MIN":"7","COLOR_MAX":"14","INFO":"Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying."}]

Oktoberfest/Marzen
BJCP 2008 – 03B

Batch #:

2006-12

Brew Date:

August 13, 2006

Tap Date:

August 25, 2008

Cost:

27.29

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

Color:

12.6SRM

IBU:

23.7

BU/GU:

0.4

ABV:

5.8%

ABW:

4.2%

Calories:

202 12 oz

Fermentables

Amount	Fermentable	% of Grist
6.00 pounds	German Light Munich Malt	55.8%
4.00 pounds	British Pale Ale Malt	37.2%
0.50 pounds	Belgian Aromatic Malt	4.7%
0.25 pounds	German CaraMunich Malt II	2.3%
10.75 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Hallertauer Mittlefruh	60 minutes	Boil	Pellets	4.8%
1.00 ounces	Tettnanger	15 minutes	Boil	Pellets	3.0%
2.00 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1/8 tsp.	Super Irish Moss	Other	Boil	15 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Octoberfest/Marzen	White Labs	WLP820	Liquid

Mash Profile Infusion

Ideal Grain Temp:

70°F

Ideal Tun Temp:

70°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.20

Mash Steps

#	Name	Time	Temp.
1	Dough In	10 minutes	153° F
2	Mash	60 minutes	153° F
3	Sparge (Batch #1)	15 minutes	168° F
4	Sparge (Batch #2)	15 minutes	168° F

Fermentation and Aging

Primary:

6 days @ 65° F

Secondary:

9 days @ 65° F

General Info

Recipe based upon one found in Dave Miller’s Homebrewing Guide - with my own tweaks, of course. This one should age up just in time for Oktoberfest.

Concentration was 25.39 points/pounds/gallon (ppg).

Pre-boil gravity was 1.042
I collected 6.5 gallons of wort
The grain bill had 10.75 pounds of grain

42 x 6.5 / 10.75 = 25.39 ppg.

Efficiency was about 71% - not bad for my first run with all grain.

To calculate efficiency I referenced John Palmer’s How To Brew book for typical malt yields in points/pounds/gallon, multiplied that number by the amount of each grain and divided by the wort collected (6.5 gallons). Then, I added each together and divided into the pre-boil gravity (42).

British Pale 2 Row = approx. 35 ppg. (35 x 6 / 6,5 = 32.3)
German Light Munich = approx. 37 ppg. (37 x 4 / 6.5 = 22.7)
Belgian Aromatic Malt = approx. 34 ppg. (34 x .5 / 6 5= 2.6)
German CaraMunich = approx. 34 ppg. (34 x .25 / 6.5 = 1.3)
32.3 + 22.7 + 2.6 + 1.3 = 58.9
42 / 58.9 = .7130 or 71.3 %

I’m explaining this now so I know how to calculate efficiency in future batchs... Carry on.

Procedure

Total boil time: 60 minutes
- Add Hallertauer hops at boil (bittering)
- Add Tettnanger hops at 45 minutes (flavor/aroma)
- Add Irish Moss at 45 minutes
Cool wort to 70-75 degrees
Pitch yeast

Humptoberfest

Oktoberfest/MarzenBJCP 2008 – 03B