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Fest Bier 3

This Fest Bier is for the ASH 8th Annual Oktoberfest brewed 2/8/02

Brewer: Barry Tingleff Email: tsalez@aol.com
Beer: Fest Bier 3 Style: Märzen/Oktoberfest
Type: All grain Size: 13 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 18 IBU
OG: 1.066 FG: 1.018
Alcohol: 6.2% v/v (4.9% w/w)
Water: All 20 gal of RO is untreated.
Grain: 16 lb. Belgian DWC Pilsner
1 lb. Weissheimer German Wheat malt
14 lb. German Munich
Mash: 75% efficiency
Dough in @135°F to rest @126°F for 30 min. Pull first decoction & rest @ 152°F 10 min, then boil 10 min. Raise mash to 145°F for 45 min. Pull 2nd decoction to raise to 155°F for 10 min. Pull 3rd decoction to raise to 168°F to mash out for 10 min..Hoping to start w/13 gal @ 1.065-1.070 wort.
Boil: 90 minutes SG 1.054 16 gallons
Add 1 tablespoon Irish Moss last 15 min. of boil.
Hops: 1 oz. Tettnanger (7.5% AA, 90 min.)
1 oz. Hallertauer (4.1% AA, 45 min.)
1 oz. Saaz (3.4% AA, 30 min.)
Yeast: 1/2 gal starter from White Labs WLP 820 Oktoberfest/Marzen Lager Yeast.
Log: Ferment @ 50°F for 2 weeks. Diacetyl rest for 24 hrs. then lager @ 36°F as long as I can wait. Save 1/2 for Oktoberfest 10/19/2002.
Carbonation: 2.6 volumes Keg: 11.2 psi @ 36°F

Recipe posted 02/03/02.