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Beer Style: Oktoberfest/Märzen
(3B)
Recipe Type: all-grain
Yield: 10 US gallons
Description:
Dennis Decker earned best of show in the Boneyard Brew Off, a competition organized by the Boneyard Union and Zymurgical Zealots (BUZZ) homebrew club, for his Oktoberfest beer.
Ingredients:
- 12.0 lb (5.44 kg) | Munich malt
- 11.0 lb (4.99 kg) | German Pilsner malt
- 8.0 oz (227 g) | Caramel Munich malt
- 4.0 oz (113 g) | Aromatic malt
- 4.0 oz (113 g) | Biscuit malt
- 1.5 oz (42 g) | Tettnanger hops, 4.5% a.a. (60 min)
- 1.25 oz (35 g) | Hallertauer Mittelfruh hops, 4.4% a.a. (60 min)
- 1 tsp | Calcium Chloride (in mash)
- 1 tsp | Lactic acid (in mash)
- 1 tsp | Irish Moss (10 min)
- Starter | Wyeast 2206 Bavarian Lager yeast
Additional Instructions
Boil: 60 MinutesPrimary Ferment: 24 Hours
Secondary Ferment: 22 days
Beer Profile
Original Gravity: 1.059
Final Gravity: 1.015
Alcohol by Vol: 5.74%
Color SRM: 10.4 Color Sample
Bitterness IBU: 20.3
Recipe Type: all-grain
Yield: 10.00 US Gallons
Procedure:
Use a two-step mash with a protein rest at 122°F (50°C) for 25 minutes, followed by a main rest at 152°F (67°C) for 90 minutes.
Pitch yeast at 62°F (17°C), hold at that temperature for 24 hours, then drop to 50°F (10°C) and hold for 20 days. When fermentation is complete, raise temperature to 65°F (18°C) for a two-day diacetyl rest, then drop to lagering temperatures for one month or more.
Carbonate to 2.4 volumes of CO2.
For 5 gallon batch, simply divide all ingredients by 2
Source: Jim H
