Oktoberfest - Save Yeast
Oktoberfest/Marzen

 

Type: All Grain

 Date: 11/18/2014

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 78.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 45.45 %
3.00 lb Munich Malt (9.0 SRM) Grain 27.27 %
2.00 lb Vienna Malt (3.5 SRM) Grain 18.18 %
1.00 lb Caramunich Malt 3 (60.0 SRM) Grain 9.09 %
0.50 oz Magnum (GR) [13.00 %] (60 min) Hops 19.3 IBU
0.25 oz Magnum (GR) [13.00 %] (20 min) Hops 5.8 IBU
1 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820) [Starter 1800 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.78 % Actual Alcohol by Vol: 4.95 %
Bitterness: 25.1 IBU Calories: 232 cal/pint
Est Color: 10.6 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 11.00 lb
Sparge Water: 4.12 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.00 qt of water at 159.8 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
11/22/14 - Brought upstairs for a diacetyl rest.
12/24/14 - Kegged. Nice malty aroma & flavor with a clean & crisp finish. Should be great after some lagering. Saved yeast into 3 plastic bottles.
4/1/15 - Had an odd flavor that I've had in other lagers. Not as clean and malty as I wanted. Ended up dumping the last half of the keg. I'm done with lagers after this year. If anything, I'll use the California lager yeast and make steam/faux lagers. Those have always turned out well for me in the past.

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