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Oktoberfest - 2005
Brewed for Mom and Dick's Oktoberfest 2005.
| Brewer: | Mark Haislip | Email: | - | |||||
| Beer: | Oktoberfest - 2005 | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.061 | FG: | 1.013 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | A pinch of citric acidic added to sparge water to knock down the pH a bit. | |||||||
| Grain: | 12 lb. German Pilsner 2 lb. German Vienna 8 lb. German Munich 2 oz. Belgian Special B |
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| Mash: | 74% efficiency | |||||||
| Strike in at 145 hold 15 mins, Raise to 156 and hold for 1.5 hours. Sparged with 10 gallons with a pinch of citric acid to lower ph. | ||||||||
| Boil: | 90 minutes | SG 1.047 | 13 gallons | |||||
| Hops: | 1 oz. Hallertauer (4.8% AA, 60 min.) .5 oz. Perle (5.8% AA, 60 min.) .5 oz. Perle (5.8% AA, 30 min.) 1.5 oz. Tettnanger (4.5% AA, 30 min.) |
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| Yeast: | Whitelabs Oktoberfest/Martzen(WLP820): Attenuation: 65-73; Flocculation: Medium; Optimum Ferm. Temp: 52-58 | |||||||
| Log: | 05/21/05 - Brew date. Three quarts of water added to fermenters after boil to make up volume. After 12 hours at 75 F fermentation started. Put into cooler at 53 F 18 hours after yeast addition. 05/27/05 - Transfered to secondary fermentors. S.G. 1.038 06/11/05 - Temperature brought up to 65° F for two days 06/13/05 - Put in kegs and lager started at 38° F |
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Recipe posted 08/26/05.
