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OctFest2012 Ale
Oktoberfest/Märzen • All Grain • 5.75 gal
All grain version of OctFeast2011 ale. Going to try the Great Western Vienna and Munich malts.
August 24, 2012 am 12:10am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.75 gal)
- 7 lbs
Vienna Malt; Great Western
Vienna Malt; Great Western
Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.
- 3.5 lbs
Organic Munich; Great Western
Organic Munich; Great Western
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
BEST Melanoidin Malt; Best Malz
BEST Melanoidin Malt; Best Malz
BEST Melanoidin Malt contains a particularly large amount of dextrins. It gives the beer a powerful taste and a slightly reddish colour. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. The malt is characterised by the fact that it can be processed extremely well.
- 1.0 oz
Hallertauer Tradition - 4.9 AA% pellets; boiled 90 min
Hallertauer Tradition
Fine, 'Noble'.
- 0.5 oz
Tettnanger - 6.9 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
+Mash @ 156F for 60 +Pitch @ 60F and keep it under 66F in swamp cooler. + After Krausen falls, diacetyl rest @ 72F for 3 days. + Back to swamp cooler for 7 more days @ 69F. +Rack to secondary at 7 days @ 69F +Bottle w/ priming sugar.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 13.0 SRM | 7 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.1 IBU | 20 - 28 | |
Discussion
Recipe Adjustments
2012-09-21 11:49pm
Brew day was 9/8/12 with DJBeer30. Our stupid LHBS didn't have the Wyeast 1007 German Ale, so we went with the Wyeast 1099 Whitbread 1.5L starter. Mash Temp was a little lower than 156F, efficiency was right on target. Pitched at 65F then brought it down to 60F and let it gradually rise from there. Never got above 66F during the height of fermentation. Krausen dropped by 9/13, diacetyl rest began on 9/14 for 3 days at 70F. Back to the swamp cooler on 9/17 at 68F. Gravity reading on 9/20 was 1.011. Wow! Time to cold crash until we are ready to rack to secondary.
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