A bit of a rework of the Humptoberfest. Added more Melanoidin malt for a chewier maltiness.
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).
|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%|
|4 drops||Fermcap||60 minutes|
|1.5 tsp||Gypsum (Calcium Sulfate)||60 minutes|
|0.75 ounces||Magnum||60 min||13.1%|
|2.00 ounces||Tettnanger||30 min||2.7%|
|2.75 ounces||Total Hop Weight|
|Octoberfest Lager||Wyeast||2633||2000 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Draw a part of the mash, let it rest for at least 10 minutes, and boil.
|1||Protein Rest||35 min.||122°F||
Add water at 126 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
|Strike Water Amount:||7.6|
|Strike Water Temperature:|
|Sparge Water Amount:||8.2|
|Sparge Water Temperature:|
|OG:||1.060 / 14.7° P|
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