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Oktoberfest
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 1, 2024
| Style: |
Oktoberfest/Marzen |
| Brewer: |
Dustin Zastera |
| Brew Date: |
August 6, 2018 |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
8.8/17.3 |
| Bitterness (Calc): |
33 IBU (Tinseth) |
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| Batch No: |
152 |
| Target OG: |
1.061 |
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| O.G.: |
1.050 - 1.057 |
| F.G.: |
1.012 - 1.016 |
| ABV: |
4.8 - 5.7% |
| Bitterness: |
20 - 28 IBUs |
| Color: |
7 - 14 SRM |
| Info: |
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. |
| 4.00 pounds |
Rahr Pilsen Malt |
33.3% of grist |
| 8.00 pounds |
German Light Munich Malt |
66.7% of grist |
| 12.00 pounds |
Total Grain Weight |
100% of grist |
| 0.75 ounces |
Northern Brewer 12% Leaf @ 90 minutes
Type: Bittering
Use: First Wort |
9 AAUs |
| 0.20 ounces |
Cascade 7% Pellets @ 90 minutes
Type: Bittering
Use: First Wort |
1.4 AAUs |
| 0.95 ounces |
Total Hop Weight |
10.4 AAUs |
| Total Boil Time: |
60 minutes |
| 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 |
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 |
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. |
Oktoberfest
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
4 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.1 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.061 / 15° P |
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