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Share this recipe on reddit| Batch Size (gallons) | 5.5 |
| Efficiency | 74% |
| Recipe type | All Grain |
| Style | 3B. Oktoberfest/Marzen |
| Original Gravity | 1.058 |
| Final Gravity | 1.018 |
| ABV | 5.25% (basic) / 5.25% (advanced) [what's this?] |
| IBU | 28.2 |
| Color | 13.3 SRM |
| Boil Time | 80 min |
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| Yeast | Wyeast 2633 (Octoberfest Lager Blend)
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| Fermentables | | Name | Amt | Pct | SRM | | Munich Malt - 10L | 5 lbs | 41.3% | 10 | | Vienna Malt | 3 lbs 4 oz | 26.9% | 3.5 | | Pilsner (2 Row) German | 2 lbs 4 oz | 18.6% | 2 | | Caraamber | 12 oz | 6.2% | 30 | | Melanoiden Malt | 8 oz | 4.1% | 20 | | Wheat Malt, Ger | 4 oz | 2.1% | 2 | | Black (Patent) Malt | 1.5 oz | 0.8% | 500 |
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| Hops | | Name | Amt | Time | Alpha | IBU | | Magnum (Boil) | .5 oz | 60 | 14% | 23.6 | | Spalter (Boil) | .5 oz | 15 | 4.5% | 4.6 |
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| Directions | Mash in with 15.12qt water at 168.2F for 45 minutes (156 target temp)
Mash out with 6.05qt water at 202.4F for 10 minutes (168 target temp)
Fly sparge with 3.4 gal water at 168F |
|
Fermentation
notes | Fermented at 47 degrees until primary fermentation was nearly over.
Raised temp to 60 degrees for a few days
Put back in fermentation chamber and slowly lowered temp to 32 degrees
Lagered for 2+ months
Bottled to 2.3 vols |
|
Tasting
notes | Very good beer, with no individual flavor standing out. Very well balanced and flavors blended nicely.
High mash temp left it plenty malty, and offset some of the increased hop levels, while also leaving a slightly lower ABV beer than expected.
Tried the beer about 16 months after brewing and it was completely different. The toasted and caramel flavors really took over the beer. Still delicious but now somewhat overpowering. |
|
Copy and paste the content below to reddit for a properly formatted recipe!
##Oktoberfest 2013
Recipe by: Necropaw
Batch Size (gallons): 5.5
Efficiency: 74%
Recipe type: All Grain
Original Gravity: 1.058
Final Gravity: 1.018
ABV: 5.25%
IBU: 28.2
Color: 13.3 SRM
Boil Time: 80 min
----------------------------------
**Yeast**
* Wyeast 2633 (Octoberfest Lager Blend)
----------------------------------
**Fermentables**
* 5 lbs Munich Malt - 10L (41.3%)
* 3 lbs 4 oz Vienna Malt (26.9%)
* 2 lbs 4 oz Pilsner (2 Row) German (18.6%)
* 12 oz Caraamber (6.2%)
* 8 oz Melanoiden Malt (4.1%)
* 4 oz Wheat Malt, Ger (2.1%)
* 1.5 oz Black (Patent) Malt (0.8%)
----------------------------------
**Hops**
* .5 oz Magnum, 23.6 IBU @ 60 min (Boil) - 14% AA
* .5 oz Spalter, 4.6 IBU @ 15 min (Boil) - 4.5% AA
----------------------------------
**Directions:** Mash in with 15.12qt water at 168.2F for 45 minutes (156 target temp)
Mash out with 6.05qt water at 202.4F for 10 minutes (168 target temp)
Fly sparge with 3.4 gal water at 168F
----------------------------------
**Fermentation Notes:** Fermented at 47 degrees until primary fermentation was nearly over.
Raised temp to 60 degrees for a few days
Put back in fermentation chamber and slowly lowered temp to 32 degrees
Lagered for 2+ months
Bottled to 2.3 vols
----------------------------------
**Tasting Notes:** Very good beer, with no individual flavor standing out. Very well balanced and flavors blended nicely.
High mash temp left it plenty malty, and offset some of the increased hop levels, while also leaving a slightly lower ABV beer than expected.
Tried the beer about 16 months after brewing and it was completely different. The toasted and caramel flavors really took over the beer. Still delicious but now somewhat overpowering.
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=19)
This all grain Oktoberfest/Marzen homebrew recipe was submitted by Necropaw.
