Recipe OktoberFEAST Ale AG (5.5 US gal.)Thursday, October 15th, 2009
With fall just around the corner, cooler temperatures and shorter days are on there way. This calls for a maltier, less hoppy, less zingy beer to satisfy us on those cool evenings around the fire. As the temperatures go down, the ABV of seasonal beers goes up. To speed up the process, this Oktoberfest beer is not a classic Maerzen lager, but an ale.
The following recipe is based on 75% brew house efficiency, see an explanation of brew house efficiency here at Brewers Friend.
Style: Maerzen (ale)
Volume: 5.5 gallons
Belgian Pilsner 4.25 lbs
Vienna 2.25 lbs
Munich 20L 2.00 lbs
Aromatic 1.00 lbs
Crystal 20L 1.00 lbs
Crystal 40L 1.00 lbs
Water Profile: Munich water profile to accentuate malt flavor.
Ca: 88 SO4: 11 Mg: 3 Na: 10 Cl: 2 HCO3: 156 Alky: 240
Mash in with 23.0 quarts (2qt/lb) of water at 167F to rest at 158F for 60 minutes. This water was also treated with Five Star Buffer 5.2.
Mash out at 168F utilizing additional infusions or direct heat.
Collect 8.0 gallons (adjust to compensate for your own boil rate) at a SG of 1.039
Boil for 100 minutes with the following hop schedule. (Adjust your qty. to adjust for any difference in AA value)
Tettnanger 3.3AA 1.00oz 100 minutes
Tettnanger 3.3AA 0.50oz 45 minutes
Tettnanger 3.3AA 0.50oz 30 minutes
Chill wort to pitching temperature, see an explanation of “no chill” brewing here at brewersfriend.com.
Yeast: SafAle S-04 11g packet.
Fermentation Temperature: 65F
Time in Primary: 14 days
Carbonation: 2.5 volumes