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

BrewBlog: NB 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:

July 28, 2016

Yield:

5 gallons

Color (SRM/EBC):

8.1/16

Bitterness (Calc):

19.2 IBU (Tinseth)

BU/GU:

0.33

Calories:

184 (12 ounces)

Conditioning:

Bottles

ABV:

7.5%

ABW:

5.8%

Bottling ABV:

Batch No:	135
OG:	1.058
OG (Plato):	14.27° P
Target OG:	1.059
FG:	1.002
FG (Plato):	0.52° P
Target FG:	1.015
Real Extract:	3° P
App. Atten.:	96.4%
Real Atten.:	79%

General Information

Method:	All Grain

Method:

All Grain

Comments

Something went wrong with this. It was over attenuated and tasteless. I blame the thermometer.

Something went wrong with this. It was over attenuated and tasteless. I blame the thermometer.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

5.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

43.5% of grist

5.00 pounds

German Light Munich Malt

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

43.5% of grist

1.00 pounds

German Dark Munich Malt

Color (L):	8-10 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

8.7% of grist

0.50 pounds

Weyermann CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

4.3% of grist

11.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	75 minutes
Runoff Volume Needed:	6.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	11.5 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	9.1 gallons	6.2 gallons (runoff) + 2.4 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.3 gallons	9.1 gallons (total water) – 3.8 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Tradition

Region:	Germany
AAU Range:	5 - 7%
Notes:	Fine, subtle aroma similar to Hallertau.
Typical Use:	Aroma, bittering
Substitution:	Liberty, Hallertau
Example:	Lager, Pilsner, Bock, Wheat, Weizen

6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

6 AAUs

1.00 ounces

Total Hop Weight

6 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 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:	12 gr

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

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 3.5 gallons of water at 167F for a sacc rest at 152F (1.22 qt/lb). Mash out with an infusion of 7 quarts of boiling water (1.83 qt/lb). Drain the tun and sparge with an additional 3.5 gallons at 170F. to collect 7 gallons.

Mash in with 3.5 gallons of water at 167F for a sacc rest at 152F (1.22 qt/lb). Mash out with an infusion of 7 quarts of boiling water (1.83 qt/lb). Drain the tun and sparge with an additional 3.5 gallons at 170F. to collect 7 gallons.

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