Post by mattyice on Aug 7, 2013 0:01:33 GMT
This one is definitely a re-brew for us as it turned out phenomenally good 2 years ago:
Oktoberfest/Märzen
Type: All Grain Date: 6/23/2011
Batch Size (fermenter): 5.00 gal Brewer: Matthew Horton/Anthony Gitcho
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.9 l of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.37 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
4 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 1 43.4 %
4 lbs Vienna Malt (Briess) (3.5 SRM) Grain 2 38.6 %
12.0 oz Honey Malt (25.0 SRM) Grain 3 7.2 %
10.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 4 6.0 %
8.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 5 4.8 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.17 qt of water at 164.4 F 151.0 F 60 min
Fly sparge with 4.82 gal water at 168.0 F
Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.043 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 6 11.3 IBUs
1.00 oz Spalter [4.50 %] - Boil 30.0 min Hop 7 12.7 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.053 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Octoberfest Lager Blend (Wyeast Labs #2633) [50.28 ml] Yeast 9 -
Measure Actual Original Gravity _______ (Target: 1.053 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
6/23/2011 - Primary Fermentation (30.00 days at 54.0 F ending at 54.0 F)
7/23/2011 - Secondary Fermentation (13.00 days at 52.0 F ending at 48.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.011 SG)
Date Bottled/Kegged: 8/05/2011 - Carbonation: Bottle with 3.85 oz Corn Sugar
Age beer for 30.00 days at 60.0 F
8/9/2011 - Drink and enjoy!
Oktoberfest/Märzen
Type: All Grain Date: 6/23/2011
Batch Size (fermenter): 5.00 gal Brewer: Matthew Horton/Anthony Gitcho
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.9 l of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.37 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
4 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 1 43.4 %
4 lbs Vienna Malt (Briess) (3.5 SRM) Grain 2 38.6 %
12.0 oz Honey Malt (25.0 SRM) Grain 3 7.2 %
10.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 4 6.0 %
8.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 5 4.8 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.17 qt of water at 164.4 F 151.0 F 60 min
Fly sparge with 4.82 gal water at 168.0 F
Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.043 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 6 11.3 IBUs
1.00 oz Spalter [4.50 %] - Boil 30.0 min Hop 7 12.7 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.053 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Octoberfest Lager Blend (Wyeast Labs #2633) [50.28 ml] Yeast 9 -
Measure Actual Original Gravity _______ (Target: 1.053 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
6/23/2011 - Primary Fermentation (30.00 days at 54.0 F ending at 54.0 F)
7/23/2011 - Secondary Fermentation (13.00 days at 52.0 F ending at 48.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.011 SG)
Date Bottled/Kegged: 8/05/2011 - Carbonation: Bottle with 3.85 oz Corn Sugar
Age beer for 30.00 days at 60.0 F
8/9/2011 - Drink and enjoy!
