Chris Simental's BrewBlog > Brew Log > Oktoberfest #3 [Oktoberfest/Marzen]

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Oktoberfest #3

Specifics

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.

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

General Information

Method:	All Grain

Method:

All Grain

Comments

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

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

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

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

Non-Fermentables

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

Hops

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

Yeast

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

Water Profile

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%

Fermentation

Primary:	30 days @ 50° F
Secondary:	30 days @ 36° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

Tasting Reviews

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