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Monument Locktoberbrau 2009
Oktoberfest/Märzen • All Grain • 25.4 L
A tasty Ocktoberfest lager well recieved by the crew.
October 7, 2009 pm 10:31pm
4.0/5.0 1 rating
Ingredients (All Grain, 25.4 L)
- 5 kg
Bohemian Pilsner Malt; Weyermann®
Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley “HANKA”. Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils/Pilsner/Pilsener) as well as low-alcohol, “light“, and Belgian ales and lagers.
- 2.3 kg
Light Munich Malt; Joe White Maltings
Light Munich Malt; Joe White Maltings
Product Code: 1104
- .300 kg
Crystal Malt; Joe White Maltings
Crystal Malt; Joe White Maltings
Product Code: 1108
- .200 kg
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 16.5 g
Northern Brewer - 13.6 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 10 g
Tettnanger - 4.2 AA% pellets; boiled 0 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 12 g
Hallertauer Mittelfrüher - 2.6 AA% whole; boiled 0 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
1. 3 step infusion mash 50/64/72 degrees celsius. Mash out and sparge at 75. 2. I used Green Leaf hops for bittering, not Northern Brewer. 3. The final additions of Hallertau and Tettnanger were 15 minutes post boil and left for 15 minutes. 4. Wort volume was 19.5 litres after boil - topped up to 25.5 with fresh water. 5. Wort was chilled using a counterflow chiller to 22 degrees celsius & yeast pitched. 6. Primary fermentation in fridge, target temperature = 12 degrees celsius. 7. Short stand at 0 degrees for a couple of days before kegging.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 12.2 SRM | 7 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.7% | |
| Bitterness: | 25.1 IBU | 20 - 28 | |
Discussion
Rushed in production, but tasty none the less.
2009-10-07 10:35pm
This year's Locktoberbrau. It came out of the fermenter a week before the show, which was not ideal (so much for marzen...). The yeast clapped out at 1016, leading to sweet lager. Despite all this, the keg disappeared by 4p.m. and I was left with a case of shop beer that no one drank.
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