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Oktoberfest #3: From Chris Simental's BrewBlog

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Oktoberfest #3

From the BrewBlog of Chris Simental – Los Angeles, California USA
Printed January 15, 2021

Specifics
Style: Oktoberfest/Marzen
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)
ABV: 6.3%
ABW: 4.9%
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%
BJCP Style Info: Oktoberfest/Marzen
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.

General Information
Method: All Grain
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 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
Fermentation
Primary: 30 days @ 50° F
Secondary: 30 days @ 36° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Oktoberfest #3
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.6  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 8.3  
Post-Boil Amount: 6.5  
Boil Time:  
Original Gravity: 1.05900000 / 14.5° P  
     
     
     
     
Brew Day Notes
 

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