Chris Simental's BrewBlog > Brew Log > Oktoberfest 2 [Oktoberfest/Marzen]

Oktoberfest 2

Specifics

Style:

Oktoberfest/Marzen — BJCP Style Information

Category:	European Amber Lager
Number:	03B

Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.

Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest.

Brew Date:

December 10, 2009

Yield:

6.5 gallons

Color (SRM/EBC):

10.9/21.5

Bitterness:

27.2 IBU (Daniels)

Conditioning:

Keg

Batch No:	12-9
OG:	1.055
Status:	Bottled

General Information

Method:	All Grain

Method:

All Grain

Adapted from Zymurgy mag.

Initial batch is 6.5 gal, but will rack 6 gal to primary after trub has settled.

Fermentation
- Cool wort to 44 F
- Rack beer away from cold break before oxygenating and pitching yeast
- Allow temp to rise slowly to 50 F over two days (3 F per day)
- Ferment at 50 F until done

O.G. was two points lower than targer (1.055). This equates to 73% efficiency. Could be due to the larger batch. Will adjust for all 6.5 gallon batches.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

7.30 pounds

Pilsner (2 Row) Ger

54.5% of grist

4.00 pounds

Munich Malt

29.9% of grist

1.00 pounds

Dark Munich - 30L

7.5% of grist

0.55 pounds

Caramel/Crystal Malt - 40L

4.1% of grist

0.55 pounds

German Crystal

4.1% of grist

13.40 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6.5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	8.3 gallons	6.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	13.4 pounds
Grain Absorbtion:	2.9 gallons
Total Water Needed:	12.1 gallons	8.3 gallons (runoff) + 2.9 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.7 gallons	12.1 gallons (total water) – 4.5 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1.18

Wort Chiller @ 25 minutes

1.3

Whirlfloc Tablet @ 20 minutes

Hops

1.93 ounces

Hallertauer
3.00% @ 60 minutes
Type: Aroma
Use: Boil

5.8 AAUs

0.90 ounces

Hallertauer
3.00% @ 30 minutes
Type: Aroma
Use: Boil

2.7 AAUs

0.90 ounces

Hallertauer
3.00% @ 15 minutes
Type: Aroma
Use: Boil

2.7 AAUs

3.73 ounces

Total Hop Weight

11.2 AAUs

Fermentation

Primary:	30 days @ 50° F
Secondary:	30 days @ 36° F
Age:	28 days @ 36° F

Tasting Reviews

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Awards & Competitions

Entry Name:	Oktoberfest 2
Competition:	2010 National Homebrew Competition (First Round)
Date:	Apr 25, 2010
Style:	Oktoberfest/Marzen
Place:	2nd (Silver)

Entry Name:	Oktoberfest 2
Competition:	2010 California State Fair
Date:	Jun 14, 2010
Style:	Oktoberfest/Marzen
Place:	3rd (Bronze)

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