Code:
[B]The Bismarck[/B]
[I]Recipe Overview[/I]
Wort Volume Before Boil: 8.40 US gals
Wort Volume After Boil: 6.50 US gals
Expected Pre-Boil Gravity: 1.073 SG
Expected OG: 1.094 SG
Expected FG: 1.021 SG
Expected ABV: 9.9 %
Expected IBU (using Rager): 36.1 IBU
Expected Color (using Morey): 16.5 SRM
BU:GU ratio: 0.384
Mash Efficiency: 67.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 49 degF
[U]Fermentables[/U]
Ingredient Amount % MCU
US Vienna Malt 9 lb 0oz 35.3 % 4.8
German Munich Malt 7 lb 8oz 29.4 % 6.3
US Pilsen Malt 5 lb 0oz 19.6 % 0.8
US Munich 20L Malt 1 lb 0oz 3.9 % 3.1
US Caramel Munich 60L Malt 1 lb 0oz 3.9 % 9.2
US Carapils Malt 1 lb 0oz 3.9 % 0.2
UK Brown Malt 1 lb 0oz 3.9 % 8.7
[U]Hops[/U]
Variety Alpha Amount IBU Form When
Northern Brewer 8.0 % 1.50 oz 26.8 Bagged Whole 60 Min
Hallertauer 3.5 % 1.50 oz 9.3 Bagged Whole 30 Min
[U]Yeast[/U]
White Labs WLP830-German Lager
(3 packs into a 9-liter starter,
depending on how fresh they are. :-/ )
[U]Mash Schedule[/U]
Mash Type: Full Mash
Schedule Name: Double Decoction (35-50-65C/95-122-149F) w/Mash Out
Step Type Temperature Duration
Rest at 95 degF 20
Pull decoction, boil, add back raising mash to 122 degF 45
Rest at 122 degF 20
Pull decoction, boil, add back raising mash to 149 degF 30
Rest at 149 degF 30
Raise by infusion to 165 degF 10
I am going for a stronger Oktoberfest beer here. I hesitate to call it an Imperial Oktoberfest for fear of being flamed. Notice the name of the beer is a subtle play on this idea, though. Before you call it something else, let me point out that the only lagers that get this high in alcohol are bocks, and while it could go that way, I'm trying to shy away from that malt profile by including all the traditional oktoberfest base malts. In order to keep it from being a total malt bomb I kept it slighty too bitter for style as a doppelbock. The BU:GU ratio keeps it in the middle range of malty, and I'm hoping the brown malt will help to move this perception a little bit more to balanced by adding some darker roasty bitter (but not dark fruit) notes. I'm also hoping the decoction will cut down on the final gravity a bit to keep it from being cloyingly sweet. My biggest problem with high abv malt-forward beers is too much residual sweetness.
If anyone has any idea on how to save on yeast please let me know.
Also, I don't intend for this to be ready for Oktoberfest. I've got 5 gallons of oktoberfest waiting for the keg to be kicked. This is just to occupy my lagering chamber until its time to brew another one in March.
So I'm looking for a malt-forward (but not a malt bomb) lager with good balance and some darker (but not dark fruit) notes to make it an interesting sippin' beer.