BrewBlog: Oktoberfest
Specifics
General Information
Method: All Grain
Comments

7/23 - Into the primary which previously contained the Cali Common.  The old yeast was recovered, but a substantial portion was left in the carboy.  That residue is the yeast for this ferment.  Initial gravity at 16.4B (1.068).  Initial temperature 78F; fan directed at the carboy to blow 67F room air over it to get the temperature down before fermentation takes hold.

7/24 - No signs of fermentation yet.  Indicated temperature at 70F, air temperature at 68F.

7/25 - Near blowout, fermentation seems to have taken hold.  Indicated temperature 70F, air temperature 68F.  Fan still blowing to keep the temperature as low as possible.

7/28 - Krausen has fallen.  Gas is still passing through the trap at a rate of 1 glub per second.  Indicated temperature 70F, air temperature 67F.  Fan turned off.

8/3 - Transfer to secondary.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 2000 ml
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 3.75 gallons at 167F to hit a mash temperature of 152F.  Rest for 30 minutes, then pull 5 quarts to decoct.  Boil the decoction for 40 minutes and return to the main mash to hit a second rest temperature of 166F.  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
Tasting Reviews
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38-44 = Excellent 21-29 = Good 00-13 = Problematic
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Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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