Oktoberfest/Marzen – All Grain

Statistics

General Info

Modified the recpie slightly to be extra true to style. This one should be brewed in late June or early July for peak flavor by late September (for Oktoberfest).

  • Prepare a yeast starter at least three days before at 65°.
  • Add small amount of Calcium Carbonate to mash.
  • Add small amount of Gypsum to mash.
  • Mash at 151° for 60 minutes.
  • To be extra authentic, do a triple decotion at 124°, 145°, 157°.
  • Boil 90 minutes.
  • Pitch yeast cold.
  • Ferment at 50° for at least 14 days in primary. Transfer to secondary for 7 days.
  • Lager at 34-39° for a minimum of 28 days.

Comments

Fermented at 50°F for 6 days. Began diacetyl rest at 60°F, will rack to secondary and lager in two days (August 17, 2008).

Racked to a keg and began lagering at 34°F (August 20, 2008).

Malts and Grains

Amount Malt/Grain %
5.25 pounds Belgian Plisen Malt 48.8%
2.50 pounds German Light Munich Malt 23.3%
2.00 pounds German Vienna Malt 18.6%
1.00 pounds German CaraHell (Light Crystal) Malt 9.3%
10.75 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.35 ounces Magnum 60 min 14.0%
0.75 ounces Tettnanger 20 min 4.5%
1.10 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash with 3.75 gallons of 151° water for 60 minutes
  • Sparge with 4.75 gallons of 168-170° water
  • Total boil time: 90 minutes
    • Add hops according to schedule
    • Add Irish Moss at 45 minutes
  • Cool wort to 60°
  • Pitch yeast

Fermentation and Aging

Primary:
10 days @ 50° F
Secondary:
3 days @ 50° F
Lager:
28 days @ 34° F

Humptoberfest

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: