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Old 07-25-2010, 01:59 AM   #1
Newbeerguy
 
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Jul 2009
Massillon, Ohio
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Recipe Type: All Grain   
Yeast: Bohemian Lager (Wyeast Labs #2124)   
Yeast Starter: YES   
Additional Yeast or Yeast Starter: 3000 Ml   
Batch Size (Gallons): 5.25   
Original Gravity: 1.064   
Final Gravity: 1.013   
IBU: 29.6   
Boiling Time (Minutes): 90   
Color: 9.6 SRM   
Primary Fermentation (# of Days & Temp): 22 Days @ 52 Degrees   
Secondary Fermentation (# of Days & Temp): 49 Days @ 40 Degrees   
Tasting Notes: Very easy drinking and malt forward. Finishes slightly dry leaving you ready for more   

Das Festbier
Brew Type: All Grain
Date: 4/25/2010
Style: Oktoberfest/Marzen
Brewer: Anthony Vaccani
Batch Size: 5.25 gal
Boil Volume: 7.32 gal
Boil Time: 90 min
Actual Efficiency: 82.97 %
Ingredients Amount Item Type % or IBU
6.00 lb Vienna Malt (3.5 SRM) Grain 53.33 %
3.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
1.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.33 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.44 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.22 %
1.00 oz Tettnang [4.80 %] (60 min) Hops 15.2 IBU
1.50 oz Hallertauer Mittelfrueh [3.00 %] (30 min) Hops 11.0 IBU
1.00 oz Hallertauer Mittelfrueh [3.00 %] (10 min) Hops - 3.4 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [Starter 3000 ml] Yeast-Lager

Beer Profile
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.013 SG
Estimated Color: 9.6 SRM (7.0-14.0 SRM)
Bitterness: 26.2 IBU (20.0-28.0 IBU)
Alpha Acid Units: 9.3 AAU
Actual Alcohol by Volume: 6.66 %
Actual Calories: 287 cal/pint


Mash Profile Name:
Mulit-Rest Infusion, Medium Body Lager, Batch Sparge Mash Tun Weight: 6.00 lb
Mash Grain Weight: 11.25 lb Mash PH: 5.2 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.45 gal

Beta Rest Add 11.25 qt of water at 154.8 F 140.0 F 30 min
Alpha Rest Add 5.63 qt of water at 174.6 F 150.0 F 30 min

This is a little bigger beer than style allows for. This was my first batch I ran through my grain mill and thus alot higher effiency than I thought I would get. It can be easily scaled back to within style guidlines.

Appearance: Golden Orange to Copper in color. Has a 2 finger off-white creamy head. Crystal clear.

Smell: Very malt forward. No detectable hop nose.

Taste: Sweet and Malty is the first impression on the tounge. Slight toffee flavor. You get a small punch of the Noble hops, but it is very blanced. Leaves you thirsty for another sip!

Mouthfeel: On the thinner side. Could use a little more body. Finishes nice and crisp.

Overall: Great Oktoberfest! Clean malt flavor with just enough bitterness to balance. Next time I think I will up the Alpha Rest to 152 for a little more body. Other than that, not changing a thing! This is an easy drinker and the 6.66% alcohol can really sneak up on you!


 
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Old 08-28-2015, 03:08 AM   #2
branman
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Feb 2013
Posts: 269
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Brewed this recipe today getting ready for the fall. I ramped the alpha rest up to 152 to increase some of that mouthfeel as you had stated. I'll let you know how it turns out. BTW do to limited yeast selection I used wlp830

 
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Old 09-19-2015, 05:06 AM   #3
Newbeerguy
 
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Quote:
Originally Posted by branman View Post
Brewed this recipe today getting ready for the fall. I ramped the alpha rest up to 152 to increase some of that mouthfeel as you had stated. I'll let you know how it turns out. BTW do to limited yeast selection I used wlp830

Any update?

 
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Old 09-20-2015, 01:37 AM   #4
branman
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Feb 2013
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Going in the keg tomorrow, everything so far is looking great!

 
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Old 09-22-2015, 11:48 PM   #5
branman
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Feb 2013
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There she is, not quite carbed all the way but man it goes down so easy it's scary
File Type: jpg 1442965654510.jpg (58.9 KB, 377 views)

 
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Old 09-26-2015, 10:11 AM   #6
Newbeerguy
 
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Beer is looking good! Your system in the background looks real nice as well.

 
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Old 10-01-2015, 07:06 PM   #7
branman
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Feb 2013
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Thanks! I would recommend this beer to anyone looking for something new this fall

 
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