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Old 06-11-2009, 11:47 PM   #1
KingBrianI
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Default All-Grain - World's Best Oktoberfest

Recipe Type: All Grain
Yeast: WY2124/WLP830/SafLager W-34/70
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 25
Boiling Time (Minutes): 90
Color: 7-8
Primary Fermentation (# of Days & Temp): 21 days @ 50 F
Secondary Fermentation (# of Days & Temp): 8 weeks @ 38 F
Tasting Notes: Wonderfully malty, with just enough bitterness to balance the slight sweetness.

Maerzen
Oktoberfest/Marzen


Type: All Grain
Date: 3/14/2009
Batch Size: 5.50 gal
Brewer: Brian
Boil Size: 8.75 gal Asst Brewer: Scott
Boil Time: 90 min Equipment: 15 Gallon Kettle and 10 gal Rubbermaid MLT
Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 lb Vienna Malt (3.5 SRM) Grain 47.62 %
3.00 lb Munich Malt (5.5 SRM) Grain 28.57 %
2.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.81 %
1.80 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 25.3 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [Starter] Yeast-Lager



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.57 % Actual Alcohol by Vol: 6.27 %
Bitterness: 25.3 IBU Calories: 278 cal/pint
Est Color: 5.7 SRM Color: Color


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 10.50 lb
Sparge Water: 0.49 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 65.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Decoction Mash, Double Step Time Name Description Step Temp
1. 60 min Step Add 18.90 qt of water at 102.6 F 97.0 F
After 20 minutes, pull the decoction in step 2 and begin heating it up, stopping at 133 and 160 for about 20 minutes each for the protein and saccharification rests. Boil the decoction for 10 minutes, then slowly add enough back to the MLT to bring the temperature up to 133. Continue boiling the rest of the decoction for another 15 minutes. Then slowly add the decoction to the MLT until you achieve saccharification rest temperatures.

2. 60 min Step Decoct 11.32 qt of mash and boil it 150.0 F
When 15 minutes is left in the saccharification rest, begin step 3.

3. 15 min Step Decoct 7.10 qt of mash and boil it 170.0 F

Vorlauf and drain first runnings. Then I batch sparge with:

10 min Step Add 10.00 qt of water at 170.0 F 170.0 F
10 min Step Add 10.00 qt of water at 170.0 F 170.0 F

The decoction looks complicated but it is just the Enhanced Double Decoction as described on the wiki here: Decoction mash - Home Brewing Wiki

I chose that particular decoction because it allows a large percentage of the mash to be boiled in order to maximize the decoction flavors, while allowing as short a time as you wish at protein rest temperatures.

Brew software will estimate the color around 5.7 SRM but I found you gain several points of darkness during the decoction. It is still on the lighter side of the style.

I'm really happy with this beer. It's formulated using a strategy I've found to be hugely successful lately: simplicity. Three base grains, one hop and a big clean flavor that really showcases the malts. This is an easy-drinker that just about everyone loves and that is perfect for those drinking sessions that go late into the night.

I brewed it in March with plans of drinking in September/October, as is traditional for Märzens, but it's so good it will be tough holding out that long!

Oh, and by the way, the name is a bit pretentious, but it rhymes and it really is damn good!

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Last edited by KingBrianI; 07-07-2009 at 10:14 PM.
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Old 06-21-2009, 10:21 PM   #2
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Yum!

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Old 07-02-2009, 09:52 PM   #3
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Looks tasty. What temp do you pitch the yeast at?

Do DD mashes typically yield a higher brewhouse efficiency? I've been pulling 62-72% with my single temp infusions.

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Old 07-02-2009, 10:17 PM   #4
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Originally Posted by petep1980 View Post
Looks tasty. What temp do you pitch the yeast at?

Do DD mashes typically yield a higher brewhouse efficiency? I've been pulling 62-72% with my single temp infusions.
I pitch the yeast at 50 F but you've gotta make a big starter. I have noticed an increase of about 5% when doing decoction mashes over single infusion mashes.
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Old 07-03-2009, 05:18 AM   #5
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That looks good, but you wouldn't hold it against me if I just went to Munich in September would you?

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Old 07-03-2009, 01:08 PM   #6
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Fermentation schedule?

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Old 07-03-2009, 01:30 PM   #7
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Quote:
Originally Posted by homebrewer_99 View Post
That looks good, but you wouldn't hold it against me if I just went to Munich in September would you?
Not at all! I'm envious!

Quote:
Originally Posted by Boerderij_Kabouter View Post
Fermentation schedule?
The basic schedule is above in the bolded part at the top of the recipe. It really depends on your particular circumstances though. I leave it at 50 until it is somewhere between 1.020-1.025, at which point I raised it to 58 for the diacetyl rest. Left it at 58 until the gravity stopped dropping, typically 3-4 days. Then I started slowly ramping it back down to 50. Once it had been at 50 for a couple days, I racked to secondary, and began slowly ramping down to 38. Once at 38, leave it for 2 months to lager. But it gets even better if after that, you keg it and leave the keg at 38-50 degrees for several more months!
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Old 07-03-2009, 01:32 PM   #8
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Cool that's the info I wanted thanks!

Why do you leave it at 50º for a few days before racking? I figured I would drop the temps down to lager temp, then rack to remove as much as possible.

???

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Old 07-03-2009, 01:37 PM   #9
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I do it in order to allow a little extra yeast to fall out and because I've heard that you want as much CO2 in the beer as possible for lagering and I felt like if it was at 50 for a couple days, the CO2 would be better absorbed in the beer. It probably makes no difference though, so I'm sure you'll be fine doing like you described.

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Old 07-07-2009, 07:43 PM   #10
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Ok, I am going to make this beer this weekend, and it will be my first attempt at an all grain lager. I want to get your decoction schedule correct.

Dough in 18.9 quarts of 102.6F water which will give me about a 97F mash.
Let sit for about how long 60 min?
Remove 11.32 quarts of water (decoction #1) and heat to boiling.
No Protein or Sac rest for decoction?, or for main mash?
Add all the 11.32 quarts of boiling decoction #1 back to main mash to raise temp of main mash to 150F.
Let sit for 60 min?
Remove 7.1 quarts from main mash and heat to boiling (decoction #2). Return to main mash after a short boil.
The temp of the main mash should now be about 170 degrees for mash out.

I have almost the same set up as you do, (15 gallon boil pot with 10 gallon cooler) but I fly sparge. So any technique advice you could give would be greatly appreciated.
Thanks, I can't wait to give this beer a shot.
Looks wonderful.

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