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Oktabru

Ok - It's not a true Oktoberfest, it's an Americanized version. Besides I'm behind the gun to get it in the primary and this is what I had on hand!

Brewer: Midland Brewing Email: -
Beer: Oktabru Style: Märzen/Oktoberfest
Type: Partial mash Size: 5 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 20 IBU
OG: 1.060 FG: 1.015
Alcohol: 5.8% v/v (4.5% w/w)
Water: using local tap water which is very soft
Grain: 8 oz. German Munich
8 oz. Belgian biscuit
1 lb. American crystal 40L
1 oz. Belgian Special B
Mash: 60% efficiency
Boil: 60 minutes SG 1.085 3.5 gallons
3 lb. Light dry malt extract
1 lb. Cane sugar
2 lb. Amber malt extract
Using 1lb of Demerara Cane Sugar because I love the hint of molasses it provides and the additional gravity!

Added Irish moss with 15 mintues left to boil
Hops: 1 oz. Northern Brewer (7% AA, 60 min.)
.5 oz. Fuggles (3.75% AA, 15 min.)
Yeast: WLP011 European Ale Yeast
No starter
Log: Partial mini-mash:
-1.5 gal of water in brew pot and brought to 168°
-added crushed grains and allowed temp to drop to 153° .
-Place lid on pot put inside 175° oven that was turned off for 1 hour.
-placed large strainer over larger brew pot and strained grains
-slowly laddled wort over grain bag
-repeated laddleding with 1.5 gal of 168° sparge water
-top wort up to 3.5 gal
-brought wort to boil
-boil for 1 hour
-added DME, LME and Demerara cane during last 30 minutes of boil
Carbonation: will go into keg after secondary is finished(or as long as I can wait)
Tasting: would have like to use different hops, but that'll have to wait until next year!

Recipe posted 09/04/08.