First shot at an Oktoberfest/Marzen... Here's a recipe that I came up with. I would like to hear some feedback on it. Any comments/concerns? Thanks!
Oktoberfest
Style: Octoberfest/Marzen OG: 1.066
Type: All Grain FG: 1.018
Rating: 4.0 ABV: 6.29 %
Calories: 217 IBU's: 24.22
Efficiency: 75 % Boil Size: 5.83 Gal
Color: 14.1 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 10 days @ 55.0°F
Secondary 14 days @ 50.0°F
Lager 45 days @ 34.0°F
Bottle/Keg 7 days @ 48.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
9.00 lbs 76.60 % Weyermann Munich II 60 mins 1.038
1.50 lbs 12.77 % Weyermann Pilsner 60 mins 1.038
12.00 ozs 6.38 % Caramunich Malt 60 mins 1.033
8.00 ozs 4.26 % Caravienne Malt 60 mins 1.034
Hops
Amount IBU's Name Time AA %
1.50 ozs 20.99 Hallertauer 60 mins 4.30
0.50 ozs 3.23 Fuggles 15 mins 4.00
Yeasts
Amount Name Laboratory / ID
1.00 pkg Southern German Lager White Labs 0838
Additions
Amount Name Time Stage
1.00 tbsp Irish Moss 15 mins Boil
Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 14.69 qt ( 1.25 qt/lb ) water @ 167.0°F
Mashout
Sparge 21.00 qt of 178.0°F water over 30 mins
Carbonation
Amount Type Beer Temp CO2 Vols
18.3 psi Force Carbonation 48.0°F 2.70
Notes
3 day prep yeast culture at 50-55 degrees. Pitch at 70?
Oktoberfest
Style: Octoberfest/Marzen OG: 1.066
Type: All Grain FG: 1.018
Rating: 4.0 ABV: 6.29 %
Calories: 217 IBU's: 24.22
Efficiency: 75 % Boil Size: 5.83 Gal
Color: 14.1 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 10 days @ 55.0°F
Secondary 14 days @ 50.0°F
Lager 45 days @ 34.0°F
Bottle/Keg 7 days @ 48.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
9.00 lbs 76.60 % Weyermann Munich II 60 mins 1.038
1.50 lbs 12.77 % Weyermann Pilsner 60 mins 1.038
12.00 ozs 6.38 % Caramunich Malt 60 mins 1.033
8.00 ozs 4.26 % Caravienne Malt 60 mins 1.034
Hops
Amount IBU's Name Time AA %
1.50 ozs 20.99 Hallertauer 60 mins 4.30
0.50 ozs 3.23 Fuggles 15 mins 4.00
Yeasts
Amount Name Laboratory / ID
1.00 pkg Southern German Lager White Labs 0838
Additions
Amount Name Time Stage
1.00 tbsp Irish Moss 15 mins Boil
Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 14.69 qt ( 1.25 qt/lb ) water @ 167.0°F
Mashout
Sparge 21.00 qt of 178.0°F water over 30 mins
Carbonation
Amount Type Beer Temp CO2 Vols
18.3 psi Force Carbonation 48.0°F 2.70
Notes
3 day prep yeast culture at 50-55 degrees. Pitch at 70?