Style: Oktoberfest/Marzen Oktoberfest/Marzen — BJCP Style Information Category: European Amber Lager Number: 03B Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest. OG FG ABV Bitterness Color (SRM/EBC) 1.050 – 1.057 1.012 – 1.016 4.8 – 5.7% 20 – 28 IBU 7/14  –  14/28    Brew Date: November 28, 2010 Yield: 6.5 gallons Color (SRM/EBC): 9.9/19.5 Bitterness (Calc): 23.4 IBU (Daniels) BU/GU: 0.4 Calories: 194 (12 ounces) Conditioning: Keg ABV: 6.3% ABW: 4.9%

Batch No: 12-10 OG: 1.059 OG (Plato): 14.51° P FG: 1.012 FG (Plato): 3.07° P Real Extract: 5.14° P App. Atten.: 78.9% Real Atten.: 64.6% Status: Primary

Method:

All Grain

Initial batch is 6.5 gal, but will rack 6 gal to primary after trub has settled. Mash Water 7 gallons total in HTL (5g dilluted; 2g filtered) Extract 4.8g to mash Add to mash: 3.4g (1.89tsp) Chalk (7.4g--4.11 tsp--for total batch) .25g (.06tsp) Gypsum .5g (.11tsp) Epsom Salt Sparge H20: 6.75g total volume (1g distilled; 5.75g filtered) Yeast Saflager 34/70 42 grams 29 grams GoFerm (.69g per g dry yeast) 500ml H20 (12ml per g dry yeast) Rehydrate into 73F water for 30 minutes Fermentation - Rack beer away from cold break before oxygenating and pitching yeast - Pitch at 50F and hold until complete - Raise slowly to 60F and hold for 3 days (diacetyl rest) - Lower slowly to 36 and hold for 30+ days

Enter desired final yield (volume):

gallons

5.00 pounds	Pilsner (2 Row) Ger	36.4% of grist
4.00 pounds	Munich Malt	29.1% of grist
3.50 pounds	Vienna Malt	25.5% of grist
1.00 pounds	Caramunich Malt	7.3% of grist
0.25 pounds	Cara-Pils/Dextrine	1.8% of grist
13.75 pounds	Total Grain Weight (Water Amounts Water Amounts Target Final Boil Volume: 6.5 gallons Evaporation Rate: 1.5 gallons per hour Boil Time: 60 minutes Runoff Volume Needed: 8.3 gallons 6.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation) Grain Amount: 13.8 pounds Grain Absorbtion: 2.9 gallons Total Water Needed: 12.2 gallons 8.3 gallons (runoff) + 2.9 gallons (grain absorbtion) + 1 gallons (equip. loss) Mash Water Needed: 4.6 gallons based on 1.33 quarts per pound of grain Sparge Water Needed: 7.6 gallons 12.2 gallons (total water) – 4.6 gallons (mash water) )	100% of grist

1.18	Wort Chiller @ 25 minutes
1.3	Whirlfloc Tablet @ 20 minutes
13	Fermcap @ 90 minutes

0.50 ounces	Hallertauer 3.80% @ 90 minutes Type: Aroma Use: First Wort	1.9 AAUs
0.85 ounces	Hallertauer 3.80% @ 60 minutes Type: Aroma Use: Boil	3.2 AAUs
0.50 ounces	Hallertauer 3.80% @ 30 minutes Type: Aroma Use: Boil	1.9 AAUs
0.50 ounces	Hallertauer 3.80% @ 15 minutes Type: Aroma Use: Boil	1.9 AAUs
2.35 ounces	Total Hop Weight	8.9 AAUs

Name:	SafLager Weihenstephan
Manufacturer:	Fermentis
Product ID:	W-34/70
Type:	Lager
Flocculation:	Medium
Attenuation:	71-76%
Alcohol Tolerance:	Medium
Temperature Range:	48–59°F
Amount:	35 gr

Munich, Germany

Calicum:	75.0 ppm
Bicarbonate:	200.0 ppm
Sulfate:	10.0 ppm
Chloride:	2.0 ppm
Sodium:	10.0 ppm
Magnesium:	20.0 ppm
PH:	8.0%

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