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Springfest
Brewed for 6th Annual Yeller Crick Drunken Bucketfish and Biking Bash.
| Brewer: | Chris Ungvarsky | Email: | - | |||||
| URL: | http://www.facebook.com/chris.ungvarsky | |||||||
| Beer: | Springfest | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.062 | FG: | 1.016 | |||||
| Alcohol: | 5.9% v/v (4.7% w/w) | |||||||
| Water: | Tapwater | |||||||
| Grain: | 6 lb. German Pilsner 6 lb. German Munich 2 oz. German Special Carafa II (Dehusked) |
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| Mash: | 75% efficiency | |||||||
| Single infusion mash at 153°F for 60 minutes. Add 1 gallon decoction to 1 gallon boiling water, bring all to boil and reintroduce to mash for 165° mash out for 10 minutes. Continuous sparge with 170°F water to collect 7.5 gal in brewpot. | ||||||||
| Boil: | 60 minutes | SG 1.045 | 7.5 gallons | |||||
| Hops: | 1 oz. Spalt (4% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) |
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| Yeast: | Wyeast 2633 in a 1500ml starter, ramped up twice (approx 450 billion cells). | |||||||
| Log: | Ferment 10-14 days at 49°F. Bring to room temp (64°F) for 2 day diacetyl rest. Lager 30 days at 35°F. | |||||||
| Carbonation: | 2.6 volumes | Keg: 17.7 psi @ 48°F | ||||||
Recipe posted 02/05/15.
