Oktoberfest/Marzen – Partial Mash

Statistics

General Info

This is a batch of Humptoberfest brewed to be blended with the prevous batch that did not attenuate enough. This one will be fermented with a HUGE starter of American Lager yeast (a very attenuative lager strain). After fermentation, it will be blended with 5 gallons of the previous batch.

Target FG for this batch: 1.010-1.012

Target FG for the blended batch: 1.013-1.014

 

Extract

Amount Extract % of Grist
3.75 pounds LME - Light 44.1%
3.75 pounds Total Extract Weight 44.1% of grist

Malts and Grains

Amount Malt/Grain %
1.50 pounds German Dark Munich Malt 17.6%
1.50 pounds American Vienna Malt 17.6%
1.50 pounds German Melanoidin Malt 17.6%
0.25 pounds Crystal Malt 60L 2.9%
4.75 pounds Total Grain Weight 55.9%

Hops

Amount Hop Time AA
0.30 ounces Magnum 60 min 15.1%
0.50 ounces Mount Hood 30 min 5.2%
0.80 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
American Lager White Labs WLP840 2000 ml

Equipment Profile 5 Gallon/19 Liter Kettle

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Fermentation and Aging

Primary:
14 days @ 52° F
Secondary:
2 days @ 62° F
Lager:
35 days @ 40° F

Humptoberfest

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: