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Share this recipe on redditBatch Size (gallons) | 2.8 |
Efficiency | 80% |
Recipe type | All Grain |
Style | 3B. Oktoberfest/Marzen |
Original Gravity | 1.053 |
Final Gravity | 1.012 |
ABV | 5.38% (basic) / 5.37% (advanced) [what's this?] |
IBU | 25 |
Color | 9.4 SRM |
Boil Time | 90 min |
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Yeast | Wyeast 2206 (Bavarian Lager)
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Fermentables | Name | Amt | Pct | SRM | Munich Malt, Light (Weyermann) | 1 lb 8 oz | 32.1% | 5.5 | Pilsner (Weyermann) | 1 lb 5 oz | 28.1% | 1.7 | Vienna Malt | 1 lb 5 oz | 28.1% | 3.5 | Caramunich I (Weyermann) | 4 oz | 5.4% | 34.5 | Melanoidin (Weyermann) | 4 oz | 5.4% | 27 | Carafa Special I (Weyermann) | .75 oz | 1% | 320 |
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Hops | Name | Amt | Time | Alpha | IBU | Northern Brewer (Boil) | .32 oz | 60 | 8.5% | 0 | Hallertauer Mittelfrueh* (Boil) | .32 oz | 20 | 0% | 0 |
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Directions | Single infusion BIAB |
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Fermentation notes | Ferment at 50F for 3 weeks, Diacytl rest at 58F for 1 week, Slowly lower to 40F for 8 weeks, warm to 60F before bottling. Age in bottles for 4 weeks at 40F to 45F. (modified from original for extended diacytl rest)
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Credits | Bronze medal winner MVHBC 2014, score 32 |
Recipe Awards MVHBC 2014, Bronze medal in light lager category, score 32
Copy and paste the content below to reddit for a properly formatted recipe!##Sonni's Opus Oktoberfest
Recipe by: Oginme
Batch Size (gallons): 2.8
Efficiency: 80%
Recipe type: All Grain
Original Gravity: 1.053
Final Gravity: 1.012
ABV: 5.37%
IBU: 25
Color: 9.4 SRM
Boil Time: 90 min
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**Yeast**
* Wyeast 2206 (Bavarian Lager)
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**Fermentables**
* 1 lb 8 oz Munich Malt, Light (Weyermann) (32.1%)
* 1 lb 5 oz Pilsner (Weyermann) (28.1%)
* 1 lb 5 oz Vienna Malt (28.1%)
* 4 oz Caramunich I (Weyermann) (5.4%)
* 4 oz Melanoidin (Weyermann) (5.4%)
* .75 oz Carafa Special I (Weyermann) (1%)
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**Hops**
* .32 oz Northern Brewer, 0 IBU @ 60 min (Boil) - 8.5% AA
* .32 oz Hallertauer Mittelfrueh*, 0 IBU @ 20 min (Boil) - 0% AA
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**Directions:** Single infusion BIAB
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**Fermentation Notes:**
Ferment at 50F for 3 weeks, Diacytl rest at 58F for 1 week, Slowly lower to 40F for 8 weeks, warm to 60F before bottling. Age in bottles for 4 weeks at 40F to 45F. (modified from original for extended diacytl rest)
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**Credits:** Bronze medal winner MVHBC 2014, score 32
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=100)
This all grain Oktoberfest/Marzen homebrew recipe was submitted by Oginme.