I brewed my Oktoberfest in March, just like I should have
It is lagering away right now. . .
I had an American Lager yeast available, so I used that. So far it is a nice, clean tasting, Maerzen-type lager with some caramel and malty overtones.
It should be really good by September. The recipe is below:
Recipe Type: All Grain
Yeast: WLP 840
Yeast Starter: 1 Liter
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.016
IBU: 31.5
Boiling Time (Minutes): 60
Color: orange
Primary Fermentation (# of Days & Temp): 52 degrees
Secondary Fermentation (# of Days & Temp): lager 3 months
IRV Oktoberfest
A ProMash Recipe Report
BJCP Style and Style Guidelines
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03-B European Amber Lager, Oktoberfest/Maerzen
Min OG: 1.050 Max OG: 1.056
Min IBU: 20 Max IBU: 28
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.064 Plato: 15.61
Anticipated SRM: 11.5
Anticipated IBU: 31.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.56 Gal
Pre-Boil Gravity: 1.057 SG 14.13 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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43.5 5.00 lbs. Pilsener Germany 1.038 2
43.5 5.00 lbs. Munich Malt Germany 1.037 8
8.7 1.00 lbs. Munich Malt(dark) America 1.033 20
4.3 0.50 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Hallertau Hersbrucker Whole 4.75 24.9 60 min.
1.25 oz. Hallertau Hersbrucker Whole 4.75 6.6 15 min.
Yeast
White Labs American Lager Yeast WLP 840 (or Bavarian lager yeast if you want a richer flavor) Either is ok.
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Mash Schedule
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Mash Type: Double Step
Grain Lbs: 11.50
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Protein Rest: 122 Time 20
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 3.57- Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Drinking:
Ridgerunner Brown Ale(draft)
Flash Flood Ale (draft)
High Tide IPA (bottles )