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JOK-toberfest Ale

Brewer: Chris Ungvarsky Email: cungvarsky@aspexcorp.com
Beer: JOK-toberfest Ale Style: Märzen/Oktoberfest
Type: Partial mash Size: 5.5 gallons
Color:
32 HCU (~16 SRM)
Bitterness: 24 IBU
OG: 1.056 FG: 1.015
Alcohol: 5.3% v/v (4.1% w/w)
Water: Tap water.
Grain: 1 lb. German Pilsner
1 lb. German Vienna
2 lb. German Munich
6 oz. American victory
8 oz. Belgian CaraMunich
2 oz. American chocolate
Mash: 50% efficiency
Place grain in large grain bag, mash in 2 gal at 155°F for 30 minutes. Remove grain bag and place in large bowl or pot and bring water temp up to 170°F. Replace grain and any runnings to pot and hold temp for 10 minutes. Sparge with 1 gallon water at 170°F and collect runnings to make 3 gallons.
Boil: 60 minutes SG 1.103 3 gallons
2 lb. 14 oz. Light dry malt extract
1 lb. 15 oz. Amber dry malt extract
1 tsp Irish Moss for final 15 minutes of boil.
Hops: .5 oz. Hallertauer (3.2% AA, 60 min.)
.5 oz. Tettnanger (4.1% AA, 60 min.)
.5 oz. Hersbrucker (3.3% AA, 45 min.)
.5 oz. Spalt (4.7% AA, 30 min.)
.5 oz. Hallertauer (3.2% AA, 15 min.)
.5 oz. Tettnanger (4.1% AA, 15 min.)
Yeast: White Labs 029, German Ale / Kolsch. Two days prior to brewing, made a 32oz starter with 2 oz light DME and 1 oz amber DME with a few Hallertau hop pellets.
Log: Primary fermentation at 70°F for 3 to 5 days.
Secondary fermentation at around 60°F for 10 days (I'll place the carboy on top of an AC vent).
Keg and force carbonate.
Carbonation: 2.6 volumes Keg: 13.4 psi @ 40°F

Recipe posted 08/27/07.