jwitt
Well-Known Member
Recipe: Wittlichfest Oktober Ale
Style: Oktoberfest/Märzen
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.15 gal
Estimated OG: 1.052 SG
Estimated Color: 10.7 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
4 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 42.4 %
2 lbs 4.0 oz Munich Malt - 10L (10.0 SRM) Grain 21.2 %
2 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 21.2 %
12.0 oz CaraBrown Malt (65.0 SRM) Grain 7.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.7 %
6.0 oz Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 8.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 13.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining -
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 4.2 IBUs
1.00 oz Tettnang [4.50 %] - Boil 0.0 min Hop 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.28 qt of water at 163.7 F 152.0 F 60 min
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
QUESTIONS-
I want good malty flavor, but I chose US-05 because I like my beers a little lighter than, for example, Spaten Oktoberfest. I think that yeast will give me the attenuation I'm looking for, while my malt bill will still provide enough unfermentable good stuff to make the final product quite oktoberfesty. I'm also mashing at a fairly low temp compared to a target of 156ºF I'd use if I wanted a fuller beer.
Opinions? Suggestions? Am I on the right track?
Style: Oktoberfest/Märzen
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.15 gal
Estimated OG: 1.052 SG
Estimated Color: 10.7 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
4 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 42.4 %
2 lbs 4.0 oz Munich Malt - 10L (10.0 SRM) Grain 21.2 %
2 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 21.2 %
12.0 oz CaraBrown Malt (65.0 SRM) Grain 7.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.7 %
6.0 oz Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 8.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 13.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining -
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 4.2 IBUs
1.00 oz Tettnang [4.50 %] - Boil 0.0 min Hop 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.28 qt of water at 163.7 F 152.0 F 60 min
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
QUESTIONS-
I want good malty flavor, but I chose US-05 because I like my beers a little lighter than, for example, Spaten Oktoberfest. I think that yeast will give me the attenuation I'm looking for, while my malt bill will still provide enough unfermentable good stuff to make the final product quite oktoberfesty. I'm also mashing at a fairly low temp compared to a target of 156ºF I'd use if I wanted a fuller beer.
Opinions? Suggestions? Am I on the right track?