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Oktoberfest
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 28, 2024
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% |
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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% |
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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. |
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. |
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 |
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 |
Total Boil Time: |
60 minutes |
Name: |
California Lager |
Manufacturer: |
Wyeast |
Product ID: |
2112 |
Type: |
Lager |
Flocculation: |
High |
Attenuation: |
69% |
Temperature Range: |
58–68°F |
Amount: |
2000 ml |
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 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. |
Primary: |
14 days @ 70° F |
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: |
1.068 / 16.6° P |
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