It takes more than a recipe to make a tasty brew. Register | Login

OkFestivus Partial
Color
Stats
OG1.057
FG1.014
IBU20
ABV5.50 %
SRM12
BJCP Style
09A. German Amber Lager, Oktoberfest/Maerzen
Description
German Marzen festivus
Submitted by kjt1776 on 15-Mar-2011

Recipe Details
Tasting Notes Nice body and mouth feel, just right balance for malt and hop profile. Very easy to drink!
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 2.50 gallons
Yeast Wyeast Ocktober Fest 2633 (75% app. attenuation)
Primary Fermentation Glass 10 days 55 degrees
Secondary Fermentation Glass 28 days 50 degrees
Other Fermentation Glass 28 days 42 degrees
Procedure Steep grains at 154 for 60 minutes then raise temp to 158 for 30 minutes follow regular boiling hop additions as noted. Add 2oz's of 2 row for better conversion of Munich Grains if desired!
  Style Comparison
  Low   High
OG 1.050 1.057 1.064
FG 1.012 1.014 1.016
IBU 20 20 30
SRM 7 12 14
ABV 4.8 5.50 6.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
56.1 % 3.00 German Pilsener LME 36.5 1.6
18.7 % 1.00 German Munich 11.8 8.0
12.1 % 0.65 German Wheat Caramel 7.9 55.0
8.4 % 0.45 American Two-row Pale 5.3 1.8
4.7 % 0.25 German Vienna 3.0 3.0
  5.35     64.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
42.9 % 0.45 Hallertau Pellet 3.1 1.4 60 0.260 10.8
33.3 % 0.35 Tettnanger Whole/Plug 4.5 1.6 30 0.181 8.6
23.8 % 0.25 Hallertau Hersbruck Whole/Plug 2.4 0.6 5 0.047 0.9
  1.05               20.0