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OctFest2012 Ale

OctFest2012 Ale

Oktoberfest/Märzen • All Grain • 5.75 gal

Muddy Mo

All grain version of OctFeast2011 ale. Going to try the Great Western Vienna and Munich malts.

August 24, 2012 at 12:10am

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Ingredients (All Grain5.75 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 Melanoidin Malt; Best Malz

    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


    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.


+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: 12.7 SRM 7 - 14
Alcohol: 5.2% ABV 4.8% - 5.7%
Bitterness: 24.1 IBU 20 - 28


Muddy Mo

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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