Fauxtoberfest (Tuxedo Park Brewers, Indianapolis)
Batch size : 11.00 g
Est OG : 1.055 (achieved 1.053)
Est FG : 1.014 (5/18 1.012)
Est ABV : 5.5 %
Calories : 185
Total Grist and Sugar : 23 lbs, 8 oz
Anticipated SRM : 10.4
Anticipated IBU : 24.0
Efficiency : 70 %
Boil Time : 90 min
8 lbs Munich Malt 1 (7.0 SRM) 34.0 %
8 lbs Pilsner (2 row) German (2.0 SRM) 34.0 %
6 lbs Vienna Malt (4.0 SRM) 25.5%
1 lb 8 oz Caramunich 60 (60.0 SRM) 6.4 %
Brewers Additional items and notes:
.5 lb Pilsen light DME (cause it was sitting around, to increase O.G.)
.5 lb Carapils (sitting around, to enhance head retention)
1.0 lb Rice hulls
2 tsp Irish Moss
Mash In 29.38 qt strike water at 165.5 Step Temp 154.0 60 min
Brewers notes: 30.0 qt at 165.5 Achieved 153 for 60 min
Sparged 34 qts of 170 deg water
Collected 13.25 qts runnings
0.72 oz Magnum (15.10%) 60 min 19.0 IBU
0.89 oz Hallertauer Mittlefruh (4.2%) 30 min 5.0 IBU
Brewers notes: Brew day 5/11/13 (This got interesting.....)
Boiled for 30 min, achieved 12.5 gallons
Added Magnum, boiled for 30 min
Ran out of gas, 15 min wait
Added hallertau, Boiled for 15 min
Added Irish Moss, boiled for 15 min
Total time 1:45, 1:30 of which was boiling
Immersion cooled down to 70 deg
5/11 8:00 pm Placed in refrig at 50 deg
5/12 1:00 am Pitched yeast slurry from starter at 70 deg (yikes!!)
5/12 7:30 am vigourous fermentation (ya think?!?) at 70 deg in frig at 50 deg, set fridge to 36 deg
5/12 6:00 pm fermentation at 60 deg
5/13 1:00 am fermentation at 56 deg
5/13 1:00 pm fermentation at 52 deg
5/15 fermentation unit (refrigerator) failed, electrical short (swamp cooled to maintain 52-54 deg for 3 days)
5/18 new (used fridge) set at 52 deg
5/24 lowered temp to 50 deg (not for sure why
)
6/1 raised temp to 65
6/7 began dropping temp 2 deg/day to 48 deg
6/16 beer at 48 deg
6/30 reduced temp 2 deg/day to 38
7/5 temp at 38
8/5 raised temp to 50 (needed to use lagering chamber (chest freezer) to cellar other bottled beers
8/9 Started yeast starter with 1 jar of washed yeast to add at bottling for bottle conditioning
8/18 Planned bottling day
2 pkg Octoberfest Lager Blend (Wyeast 2633)
(Optional Wyeast 2308 Munich Lager)
Brewers notes: 5/5 2 packs 2633 added to 3 1/2 qts water with 1 lb Briess Golden light DME on stir plate, once active fermentation completed, cold crashed)
Ferment at 50 for 18-21
Diacyetyl rest raise to 65 for 2 days, slowly cool back to 48 over a week
Secondary ferment 21 days at 48 deg
lager minimum of 6 weeks at 38 deg