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Bohemian Riptoberfest

Bohemian Riptoberfest

Oktoberfest/Märzen : All Grain : 5 gal

Rippe

Using under-modified malt and a double decoction to produce an richer lager. Used double decoction mash from Radical Brewing.

August 5, 2014 at 11:34am

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Ingredients (All Grain5 gal)

  • 13 lbs Floor-Malted Bohemian Pilsner Malt; Weyermann

    Floor-Malted Bohemian Pilsner Malt; Weyermann

    Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.

  • 1 lbs Munich TYPE II; Weyermann

    Munich TYPE II; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout

  • .5 lbs 2-Row Caramel Malt 120L; Briess

    2-Row Caramel Malt 120L; Briess

    Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .5 oz Saaz - 5.0 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .5 oz Saaz - 5.0 AA% whole; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 2633 Octoberfest Lager Blend™

    Wyeast 2633 Octoberfest Lager Blend™

    A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.

Notes

Double Decoction: Dough In: 12 qts of water added at 90 degrees to dough in for 30 minutes Added 10 qts of 180 degree water raising the temperature to 120. Rested for 20 Minutes 1st Decoction: Pulled out 1/3 of thick mash by using a colander to lightly strain. Heated to 155, held for 20 minutes. Heated to boiling, for 10 Minutes. added Back to Main mash. 2nd Decoction: Pulled off 1/3 thin mash. Boiled for 10 minutes. Boiled for 1 hour. Cooled to 80. Transfered to Carboy. Airated. Pitched yeast in at 70, put it in check freezer set to 48. By 24 hours Actively fermenting. OG 1.060

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: B - Oktoberfest/Märzen

Range for this Style
Original Gravity: 1.060 1.050 - 1.057
Terminal Gravity: 1.015 1.012 - 1.016
Color: 13.8 SRM 7 - 14
Alcohol: 5.9% ABV 4.80% - 5.70%
Bitterness: 29.3 IBU 20.00 - 28.00

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