Finally returning to brewing after a year. Having this second baby has been tough on the family but she’s getting older now and not completely monopolizing our lives. So time to brew one of my favorite styles in Oktoberfest. Loved the beer last year so sort of re-created it again this year.
Brew day went well. 1.058 final gravity which was great. I am concerned about this yeast. Hopefully it’ll get dry enough. The bitterness is high so it will balance. I kept it simple to get back in the flow. Single infusion batch sparge. 90 minute mash and boil.
10/10/2018
Beer was transferred to kegs and is carbonating. Final gravity is 1.015 and it tastes pretty great to me. ABV around 5.6% I was hoping for 1.012 but the bitterness is pretty firm and the profile is very clean so I’m very much looking forward to drinking this beer.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 11 gal |
90 min |
26.0 IBUs |
8.6 SRM |
1.057 |
1.016 |
5.4 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Marzen |
6 A |
1.054 - 1.06 |
1.01 - 1.014 |
18 - 24 |
8 - 17 |
2.5 - 3 |
5.8 - 6.3 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (Weyermann) |
13 lbs |
53.61 |
| Munich (BestMälz) |
10 lbs |
41.24 |
| Caramunich Malt |
12 oz |
3.09 |
| Extra Light Dry Extract |
8 oz |
2.06 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertau |
3.25 oz |
90 min |
Boil |
Pellet |
3.5 |
| Hallertauer Mittelfrueh |
1.75 oz |
10 min |
Boil |
Pellet |
4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride |
9.00 g |
60 min |
Mash |
Water Agent |
| Lactic Acid |
8.00 ml |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
6.00 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| WYEAST 2633 Oktoberfest Blend (2633) |
Wyeast |
75% |
48°F - 58°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
156°F |
45 min |
Notes
| Was actually Chateau pilsen malt in this instance. Franco Belges Caramel Munich 60 for the caramunich. The Hallertau was said to be German on the site but who knows for sure. Wyeast 2633 Oktoberfest Lager Blend was the yeast. May end up on the bitter side which won't impact me much. Measured SG of 1.058. Worried about attenuation that it may come out sweet. I guess we will see! I'll push the fermentation temperature after day 2 |
