Oktoberfest/Marzen – All Grain

Statistics

General Info

A bit of a rework of the Humptoberfest. Added more Melanoidin malt for a chewier maltiness.

Comments

Fermented at 52-55° F for two weeks. Seemed to have stalled out at 1.018. Let warm to 65° F for three days, no movement. Pitched a slurry of Saflager and brought temp back down to 55° F. We'll see if that will do the trick (August 10, 2009).

Unfortunately, the last yeast addition didn't bring down the FG. Maybe blend this one with a drier amber lager will help. Will brew five gallons of an amber lager with the most attenuative yeast I can find and blend with this one (September 11, 2009).

Malts and Grains

Amount Malt/Grain %
7.50 pounds Belgian Plisen Malt 32.6%
6.00 pounds German Dark Munich Malt 26.1%
6.00 pounds American Vienna Malt 26.1%
3.00 pounds German Melanoidin Malt 13%
0.50 pounds Crystal Malt 60L 2.2%
23.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
4 drops Fermcap 60 minutes
1.5 tsp Gypsum (Calcium Sulfate) 60 minutes

Hops

Amount Hop Time AA
0.75 ounces Magnum 60 min 13.1%
2.00 ounces Tettnanger 30 min 2.7%
2.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Octoberfest Lager Wyeast 2633 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Denver, Colorado

Fermentation and Aging

Primary:
14 days @ 52° F
Secondary:
21 days @ 65° F
Tertiary:
7 days @ 52° F
Lager:
35 days @ 40° F

Humptoberfest

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 7.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: