Stoopsitters Brewing BrewBlog
BrewBlog: Oktoberfest
Specifics
General Information
Method: | All Grain |
Enter desired final yield (volume): |
4.00 pounds | 33.3% of grist | |
8.00 pounds | 66.7% of grist | |
12.00 pounds | 100% of grist |
0.75 ounces |
12% Leaf @ 90 minutes Type: Bittering Use: First Wort |
9 AAUs |
0.20 ounces |
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 |
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: 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. |
Fermentation
Primary: | 14 days @ 70° F |
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