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Chocktober Fest
Oktoberfest/Märzen • All Grain • 5 gal
A double oktoberfest with Tart Cherries added to primary.
July 23, 2012 pm 03:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.25 lbs
German 2-row Pils
German 2-row Pils
- 4.1 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; 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
- 5.2 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 1.33 oz
Hallertau - 4.1 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .33 oz
Hallertau - 4.1 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .33 oz
Hallertau - 4.1 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 87 oz
Cherries (pureed) - 3 Jars Sour Cherrys in water pureed (omitted from calculations)
Cherries (pureed)
Cherries are shiney red to purple, plumb shaped fruits. A distant relative of the plumb.
- 10 oz
Cherries (frozen) - 1 Package Dark Cherries (omitted from calculations)
Cherries (frozen)
Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
Helles Bock, with Cherries in primary. Made a 1500 ML starter with 3/4 cup DME 24 hours before. Triple Decoction mash. Brought to 95 for 20 minutes. 1st Decoction Pulled off 1/3 of the mash, heated to 122 for held 10 minutes, heated to 145 and held for 20 minutes.Then boiled for 15 Minutes. 2nd Decoction Pulled off 1/3 of the mash, heated to 145 and held for 20 minutes.Then boiled for 15 Minutes. Added 2nd decoction, and had to heat the main mash to 150 3rd Decoction Pulled off 1/4 thin mash, raised to boiling for 15 minutes Sparged Found real German Hallertau from Hopunion. Pitched full yeast starter into primary. Put in fridge set to 50 degrees. Added 6-14 oz cans tart cherries, and 1.25 pounds Fresh Rainer cherries that I froze the smashed. Ended up with 6 gallons including starter and cherries in primary.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.018 | 1.012 - 1.016 | |
| Color: | 10.7 SRM | 7 - 14 | |
| Alcohol: | 7.2% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.5 IBU | 20 - 28 | |
Discussion
Brewing Notes
2012-08-19 11:50am
Brew Day July 22 Fermented in primary with cherries at 45 Degrees for 3.5 weeks Raised temperature to 60 for 3 day for dialectal rest Transferred to secondary on August 18th, lowering the temerature to 33 degrees
results
2012-08-20 2:01pm
Please let us know how this turns out. I'm curious if the cherry additions in the primary produce better flavors instead of adding in the secondary. Either way, sounds delicious.
keg
2012-09-30 11:40am
Kegged on September 23 after 5 weeks in secondary.
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