Oktoberfest 2.0

Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)

Created: Saturday August 31st 2013

Original Gravity:

1.056

Final Gravity:

1.016

ABV (standard):

5.2%

IBU (tinseth):

28.8

SRM (morey):

6.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Munich Light5 lb Munich Light	37	6	45.5%
2.25 lb	German - Vienna2.25 lb Vienna	37	4	20.5%
3.75 lb	American - Pilsner3.75 lb Pilsner	37	1.8	34.1%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.38 oz	Magnum0.375 oz Magnum Hops	Pellet	13.8	Boil	90 min	20.8	27.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.3	Boil	15 min	8.02	72.7%
1.37 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.37 oz	Magnum (Pellet)	20.8	27.3%
1 oz	Hallertau Mittelfruh (Pellet)	8.02	72.7%
1.37 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
1 each	Clarity Ferm		Fining	Primary	14 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	High
Optimum Temp:	48 - 59 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 503 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carb CO₂ Level: 2.75 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
66	13	10	71	29	4
Start with Chicago tap water. Mash (5.5 gal): Add 1/2 tsp CaCl and 3/4 tsp lactic acid. Sparge (2.5 gal): Add 1/4 tsp CaCl and 3/8 tsp lactic acid.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 qt	Protein Rest	Infusion	--	134 °F	10 min
22 qt	Beta Amalayse Rest	Decoction	--	145 °F	30 min
22 qt	Alpha Amalayse Rest	Decoction	--	159 °F	15 min
22 qt	Mash Out	Decoction	--	168 °F	40 min
10 qt		Sparge	--	170 °F	10 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.43 g \| 37.7 qt)	9.13	36.5
Mash volume with grains (equipment estimates 10.31 g \| 41.2 qt)	10.01	40
Grain absorption losses	-1.38	-5.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.8 g \| 31.2 qt)	7.5	30
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.05	-0.2
Post boil Volume	5.5	22
Volume into fermentor	5.5	22
Total:	9.13	36.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 84% 31.1 ppg

Wort Volume:

6 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.056
Actual OG: 1.057

Alcohol and Attenuation:

ABV: 5.78%

Apparent Attenuation: 77.2%
Actual FG: 1.013
Calories per 12oz 186 calories
Carbohydrates per 12oz 20.7 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
8/31/2013 5:00 PM over 10 years ago	+7	Brew Day Complete	1.057	24 Quarts	2/20/2021 3:43 AM over 3 years ago	Apparantly, a triple decoction is a great way to maximize sugar extraction from the grain! After boiling, I had 5.5 gallons of wort at an OG of 1.063, so I added an extra half gallon of water for dilution to a more desired OG. Decoction Details: 8:00 - Mash in 11 lbs of grain in 5.5 gallons of strike water at 144F for a protein rest at 134F. 8:10 - Pulled 2 gallons of thick mash, brought to 209F in 5 gallon pot on camp stove, stirring regularly. 8:30 - 1st decoction reaches 209F, added back to mash which raised temp to 145F. 9:00 - Pulled 2.5 gallons of thick mash f0r 2nd decoction (note, mash temp was 144F). 9:40 - Temp of Mash about 139F. Added decoction at 209F to raise mash temp to 159F. 9:55 - Pulled 2 qts of moderately thick mash for 3rd decoction. (Note: temp of mash still 159F). 10:20 - Returned 3rd decoction to mash, raising temp to 168F. Cleaned decoction pot because it will be sparge pot also. Added 2.5 gallons of treated water and heated. 11:00 - Sparge water at temp, moved grain to sparge pot. Put mash pot on burner, added FWH and turned on flame. Gravity of first runnings was 1.075. 11:10 - Added sparge water to brew pot. Pre-boil gravity of 1.061. 11:20 - Boil began. I was suprised at how large and fluffy the hot break was at the beginning of the boil. (Note: ambient conditions were 80F, slight breeze and sunny).
8/31/2013 5:02 PM over 10 years ago	+7	Sample	1.020		2/20/2021 3:43 AM over 3 years ago	Since the gravity has dropped to 1.020, I pulled the fermenter out of the freezer so it can do a 2 day diacytl rest at room temperature (around 70 degrees ambient).
9/1/2013 5:56 PM over 10 years ago	+8	Sample	1.014		2/20/2021 3:43 AM over 3 years ago	Still fermenting during the diacytl rest, so I will leave it sit at ambient temperature for another day or two.
9/3/2013 11:38 PM over 10 years ago	+10	Fermentation Complete	1.013		2/20/2021 3:43 AM over 3 years ago	Gravity is stable over the last couple days, so I will return the fermenter to the freezer at 50F today. In three days I will drop the temperature down to 33F.

Notes

I read that German munich malt is somewhat undermodified, so this seems like a perfect recipe for a triple decoction.

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Last Updated: 2013-08-31 17:03 UTC

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Oktoberfest 2.0