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Oktoberfest #3
From the BrewBlog of Chris Simental – Los Angeles, California USA
Printed September 24, 2023
| Style: |
Oktoberfest/Marzen |
| 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% |
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| 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 |
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| O.G.: |
1.050 - 1.057 |
| F.G.: |
1.012 - 1.016 |
| ABV: |
4.8 - 5.7% |
| Bitterness: |
20 - 28 IBUs |
| Color: |
7 - 14 SRM |
| Info: |
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. |
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 |
| 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 |
100% of grist |
| 1.18 |
Wort Chiller @ 25 minutes |
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| 1.3 |
Whirlfloc Tablet @ 20 minutes |
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| 13 |
Fermcap @ 90 minutes |
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| 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% |
| Primary: |
30 days @ 50° F |
| Secondary: |
30 days @ 36° F |
| Tertiary: |
0 days @ ° F |
| Age: |
28 days @ 52° F |
Oktoberfest #3
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
4.6 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
7.6 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
8.3 |
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| Post-Boil Amount: |
6.5 |
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| Boil Time: |
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| Original Gravity: |
1.05900000 / 14.5° P |
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