Oktoberfest/Marzen – All Grain

Statistics

General Info

Modified the recipe slightly to be extra true to style.

  • Prepared a yeast starter three days before at 65°F.
  • Added small amount of Gypsum to mash.
  • Mashed at 151° for 60 minutes.
  • Boiled 120 minutes due to large sparge.
  • Pitched yeast at 60°F.

Comments

A bit more than usual left after a 120 minute boil. I probably could have done a 150 minute boil to evaporate that extra .5 gallon...oh well. This accounts for the lower than expected OG (January 4, 2009).

Malts and Grains

Amount Malt/Grain %
4.75 pounds Belgian Plisen Malt 44.2%
3.00 pounds German Light Munich Malt 27.9%
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
1 tsp. Calcium Chloride 60 minutes
1 tsp. Gypsum 60 minutes
1 tbsp. Mash Stabilizer 60 minutes

Hops

Amount Hop Time AA
0.35 ounces Magnum 60 min 13.6%
0.75 ounces Tettnanger 20 min 4.5%
1.10 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash with 4.0 gallons of 151° water for 60 minutes
  • Sparge with 4.5 gallons of 168-170° water
  • Total boil time: 120 minutes
    • Add hops according to schedule
    • Add Irish Moss at 45 minute
  • Cool wort to 60°
  • Pitch yeast

Fermentation and Aging

Primary:
14 days @ 50° F
Secondary:
7 days @ 50° F
Lager:
28 days @ 39° 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: 6.9    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.2    
Post-Boil Amt: 5.5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: