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Oktoberfest

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 28, 2024

Specifics
Style: Oktoberfest/Marzen
Brewer: Dustin Zastera
Brew Date: July 23, 2013
Yield: 5 gallons
Color (SRM/EBC): 8.8/17.3
Bitterness (Calc): 30 IBU (Tinseth)
BU/GU: 0.44
Calories: 223 (12 ounces)
ABV: 7.3%
ABW: 5.7%
Batch No: 97
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.061
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.015
Real Extract: 5.72° P
App. Atten.: 80%
Real Atten.: 65.5%
BJCP Style Info: Oktoberfest/Marzen
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.

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.

Malts and Grains
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
Hops
1.00 ounces Northern Brewer 9.6% Pellets @ 60 minutes
Type: Bittering
Use: First Wort
9.6 AAUs
1.00 ounces Total Hop Weight 9.6 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 2000 ml
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
Oktoberfest
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.1  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.068 / 16.6° P  
     
     
     
     
Brew Day Notes
 

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