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Old 08-02-2009, 09:58 PM   #101
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Quote:
Originally Posted by RandalG View Post
Would you mind posting your recipe for the 5 gallon batch so I could see where your quantities fell compared to the original recipe.
Here's my breakdown per beersmith

Recipe: BierMuncher's OktoberFAST Ale
Brewer: Bass Brewer
Asst Brewer: Sexy Brew Wench
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.51 gal
Estimated OG: 1.056 SG
Estimated Color: 12.3 SRM
Estimated IBU: 17.7 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 80 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 34.78 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 21.74 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 17.39 %
1 lbs Aromatic Malt (26.0 SRM) Grain 8.70 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.70 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.35 %
1.00 oz Tettnang [3.00 %] (60 min) Hops 9.6 IBU
0.50 oz Tettnang [3.00 %] (45 min) Hops 4.4 IBU
0.50 oz Tettnang [3.00 %] (30 min) Hops 3.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.38 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 8.05 qt of water at 196.6 F 168.0 F
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Old 08-03-2009, 01:53 AM   #102
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I'm doing a 10g batch of this bad boy today! Currently 10min. into the mash.

I am leaning towards using the s-05.
I decided to put S-04 into one carboy and S-05 into the other. If i remember in a couple months I might come back here & make some tasting notes. Probably won't remember by then though.
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Old 08-07-2009, 03:07 AM   #103
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Ok...trying to figure out how to make this recipe as an extract. I very slightly modified the extract recipe that was posted on this thread.

Can those of you more knowledgeable (maybe BierMuncher himself) let me know if this looks like it would work and be good for an extract?

OctoberFAST
3-B Oktoberfest/Märzen
Author: by BierMuncher

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 176.28 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.050 - 1.057)
Terminal Gravity: 1.013 (1.012 - 1.016)
Color: 15.05 (7.0 - 14.0)
Alcohol: 5.21% (4.8% - 5.7%)
Bitterness: 21.9 (20.0 - 28.0)

Ingredients:
3.33 lb Bavarian Pilsner
1.2 lb Pale Liquid
1.2 lb Amber Liquid
1.15 lb Belgian Caravienne
1 lb Crystal Malt 20°L
.5 lb Crystal Malt 40°L
1.25 oz Crystal (3.3%) - added during boil, boiled 60 min
.25 oz Tettnanger (4.5%) - added during boil, boiled 45 min
.25 oz Tettnanger (4.5%) - added during boil, boiled 30 min
1.0 ea Fermentis S-04 Safale S-04

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.3

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Old 08-10-2009, 12:56 AM   #104
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I would like to make this as a 5 gal extract as well, any comments on Chugger's recipe?

......

Converted it in Beersmith, got it.


Last edited by HarkinBanks; 08-10-2009 at 05:08 AM.
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Old 08-13-2009, 03:19 AM   #105
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i really want to brew this for the fall, but i reallly just haven't started doing all grain yet this year bc i can't chill 5 gallons of wort during hot weather so i have been doing partial mashes this summer without a full boil. So anyway my question is: Is there a way to do all grain without a full boil? i am guessing no and this is a dumb ?. So is there a good partial mash equal to this? thanks

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Old 08-17-2009, 04:33 AM   #106
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Just brewed this today for my first successful AG. It tasted fantastic at the end of boil!

I brewed five gallons instead of the full eleven of the original, and just scaled most of the ingredients by half. My local brew shop didn't have 20L Munich malt, so I went with the 10L. To compensate, I upped the Crystal 40L from 0.5lb to 0.75lb, and dropped the Crystal 20L from 1.0lb to 0.75 lb.

I love a good German-style beer, so I can't wait to try this. Thanks for the great recipe BierMuncher!

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Old 08-18-2009, 12:50 PM   #107
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I've been looking for a quick Oktoberfest recipe this morning. Would like to try this one just trying to figure out some conversions. I have a 3 gal partial mash cooler I built that has the capacity for about 6lbs of grain. I've only used it once so far so I'm still new to it, although that Oatmeal Stout I built it for turned out great. I know some need to be mashed and some can be steeped, just not sure what is the best breakout for the ones that can be steeped or mashed, or the ones that can be subbed easily for extract or mashed.

AG Ingredients for 5.5 gallon from post above:
------------
4 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 34.78 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 21.74 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 17.39 %
1 lbs Aromatic Malt (26.0 SRM) Grain 8.70 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.70 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.35 %

How does this look for a PM given my equipment?

1.8 lbs DME subbed for 3 lbs of 2-row

Mash
1 lbs Pilsner (2 Row)
2 lbs 8.0 oz Vienna Malt
2 lbs Munich Malt - 20L

Steep
1 lbs Aromatic Malt (26.0 SRM)
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)

Is there any ones I have as steeped that would be better mashed?

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Old 08-19-2009, 07:34 PM   #108
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Brewing 5 gallons of this tonight!!! Been wanting to try this recipe since last year. Using San Fran Lager yeast that I has in the fridge (made starter). Hopefully it doesn't dry the beer out too much. Perhaps I should mash in a 158 or so?

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Old 08-19-2009, 09:06 PM   #109
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I just bottled this stuff two nights ago and let me say Holy $hit!!! Un-carbed this is a mighty fine brew. I'm gonna be ancy for the next couple weeks. I really wish I'd made 10Gs of it.

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Old 08-23-2009, 01:39 AM   #110
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these probably sound like dumb questions, but as i brew i'm starting to use new ingredients and want to make sure of a few things.

For the ger. pilsner malt, would you recommend the weyermann (i assume it's german) or would simple briess work?

Also, i have some sealed hallertau from a beer i didn't make. I guess the package is a year old now, but it's been in the freezer. Can i use it or should i just stick with the tet. and get new hops?

thanks

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