Stoopsitters Brewing BrewBlog > BrewBlogs > Oktoberfest [Oktoberfest/Marzen]

BrewBlog: Oktoberfest

Specifics

Style:

Oktoberfest/Marzen — BJCP Style Information

Category:	European Amber Lager
Number:	03B

Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.

Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest.

Brewer:

Dustin Zastera

Brew Date:

August 6, 2018

Yield:

5 gallons

Color (SRM/EBC):

8.8/17.3

Bitterness (Calc):

33 IBU (Tinseth)

Batch No:	152
Target OG:	1.061

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

4.00 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

33.3% of grist

8.00 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

66.7% of grist

12.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	12 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	9 gallons	6 gallons (runoff) + 2.6 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.1 gallons	9 gallons (total water) – 4 gallons (mash water)

)

100% of grist

Hops

0.75 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

12% Leaf @ 90 minutes
Type: Bittering
Use: First Wort

9 AAUs

0.20 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7% Pellets @ 90 minutes
Type: Bittering
Use: First Wort

1.4 AAUs

0.95 ounces

Total Hop Weight

10.4 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	German lager
Manufacturer:	Fermentis
Product ID:	Saflager W-34/70
Type:	Lager
Flocculation:	High
Attenuation:	80%
Alcohol Tolerance:	Medium
Temperature Range:	53–59°F
Amount:	24 gr

Equipment Profile

Tall cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	.4 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	7 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain. Preheat with 9F-gallons

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Mash in with 3.75 gallons at 167F to hit a mash temperature of 152F. Rest for 30 minutes, then pull 4 quarts to decoct. Boil the decoction for 20 minutes and return to the main mash to hit a second rest temperature of 164F. Rest for an additional 30 minutes. Mash out with 3 quarts @boil to high 172F. Stir and drain the tun to recover ~3 gallons. Sparge with an additional 3.5 gallons at 172F. Add hops according the schedule, adding whilfloc and nutrient with the last hop addition.

Mash in with 3.75 gallons at 167F to hit a mash temperature of 152F. Rest for 30 minutes, then pull 4 quarts to decoct. Boil the decoction for 20 minutes and return to the main mash to hit a second rest temperature of 164F. Rest for an additional 30 minutes. Mash out with 3 quarts @boil to high 172F. Stir and drain the tun to recover ~3 gallons. Sparge with an additional 3.5 gallons at 172F.

Add hops according the schedule, adding whilfloc and nutrient with the last hop addition.

Fermentation

Primary:

14 days @ 70° F

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Dead Ringer	Jan 6, 2019
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Gout Stout (2018)	Dec 30, 2018
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Oktoberfest	Aug 6, 2018
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