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Chris Simental's BrewBlog > Brew Log > Oktoberfest 2 [Oktoberfest/Marzen]
Oktoberfest 2
Specifics
General Information
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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1.18 Wort Chiller @ 25 minutes  
1.3 Whirlfloc Tablet @ 20 minutes  
Reference
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
print logprint default Output to Beer XML
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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