It is quite the tasty beer, isn't it?
I make no guarantees since I'm not brewing it until later this month, but here's my first attempt. This is based on information from Rogue's website, various threads here, Brewing Classic Styles, and several other random sources.
Suggestions welcomed.
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Brewsheet: My Rogue Maierfest Clone
Oktoberfest/Marzen
Type: All Grain
Date: 3/26/2010
Batch Size: 5.50 gal
Boil Size: 7.83 gal
Boil Time: 90 min
Equipment: BrutusCart - 90min Boil - Brew Pot (8.5 gal) and Cooler (48 qt)
Brewhouse Efficiency: 70.00
Ingredients for Mashing
Amount Item Type % or IBU
6 lbs 8.0 oz Pilsner (2 Row) Ger (1.6 SRM) Grain 51.74 %
5 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 43.78 %
9.0 oz Acid Malt (1.8 SRM) Grain 4.48 %
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
60 min Protein Rest Add 21.98 qt of water at 147.7 F 140.0 F
30 min Saccharification Heat to 158.0 F over 15 min 158.0 F
Batch Sparge Round 1: Sparge with 3.99 gal of 170.0 F water
Boil Ingredients
Boil Amount Item Type
60 min 0.50 oz Perle [8.00 %] (60 min) Hops
40 min 0.50 oz Perle [8.00 %] (40 min) Hops
15 min 0.25 oz Perle [8.00 %] (15 min) Hops
Ingredients for Fermentation
Amount Item Type % or IBU
1 Pkgs Octoberfest Lager Blend (Wyeast Labs #2633) Yeast-Lager
Measure Actual Original Gravity _______ (Target: 1.059 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
3/26/2010 - Primary fermentation (2 days at 44.0 F)
3/28/2010 - Secondary fermentation (7 days at 50.0 F)
Measure Final Gravity: _________ (Estimate: 1.014 SG)
Age beer for 168.0 days at 35.0 F
9/19/2010 - Drink and enjoy!
Notes
Pitch at 44F and ramp slowly over 48 hours to 50F.
