aggieboudreaux
10-05-2011, 11:14 AM
Beer: Oktoberfest Style Ale Style: Märzen/Oktoberfest
Type: Partial mash Size: 5.25 gallons
Color: 22 HCU (~13 SRM)
Bitterness: 29 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.6% v/v (4.4% w/w)
Water: Tap
Grain: 1 lb. American 2-row
1 lb. German Vienna
3 lb. German Munich
1 lb. CaraMunich
Mash: 55% efficiency
Partial mash:
1)Brought 6 quarts of water to 168F and placed 6lbs of grains into very large grain bag and placed into 3 gallon stainless pot. Stirred grain very well until completely wetted.
2)Temp was ~156F, added 2 cups cool tap water, temp now 153F
3)Placed lid on pot, put pot into 175F oven that was turned off
4)Removed after 1 hour, temp 150F.
5)Put grain bag with grain in 7 qt colander on top of 4 gallon brew pot and slowly laddled wort into grain and let strain into brew pot.
6)Repeated with 6/7 qts of 168F sparge water.
7)Brough boil volume up to 3.5 gallons
Boil: 60 minutes SG 1.086 3.5 gallons
3 lb. Light dry malt extract
1 lb. Amber dry malt extract
Began 60 min boil, added bittering hops.
Added extract with 30 mins remanining in boil.
Added 1 tsp Irish Moss at 15 mins remaining.
Hops: 1 oz. Hallertauer (4.6% AA, 60 min.)
1 oz. Tettnanger (4.7% AA, 60 min.)
.5 oz. Hallertauer (4.6% AA, 25 min.)
.5 oz. Hallertauer (aroma)
Yeast: Wyeast 1338 European Ale Smack Pack
Carbonation: 3/4 cup corn sugar
Type: Partial mash Size: 5.25 gallons
Color: 22 HCU (~13 SRM)
Bitterness: 29 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.6% v/v (4.4% w/w)
Water: Tap
Grain: 1 lb. American 2-row
1 lb. German Vienna
3 lb. German Munich
1 lb. CaraMunich
Mash: 55% efficiency
Partial mash:
1)Brought 6 quarts of water to 168F and placed 6lbs of grains into very large grain bag and placed into 3 gallon stainless pot. Stirred grain very well until completely wetted.
2)Temp was ~156F, added 2 cups cool tap water, temp now 153F
3)Placed lid on pot, put pot into 175F oven that was turned off
4)Removed after 1 hour, temp 150F.
5)Put grain bag with grain in 7 qt colander on top of 4 gallon brew pot and slowly laddled wort into grain and let strain into brew pot.
6)Repeated with 6/7 qts of 168F sparge water.
7)Brough boil volume up to 3.5 gallons
Boil: 60 minutes SG 1.086 3.5 gallons
3 lb. Light dry malt extract
1 lb. Amber dry malt extract
Began 60 min boil, added bittering hops.
Added extract with 30 mins remanining in boil.
Added 1 tsp Irish Moss at 15 mins remaining.
Hops: 1 oz. Hallertauer (4.6% AA, 60 min.)
1 oz. Tettnanger (4.7% AA, 60 min.)
.5 oz. Hallertauer (4.6% AA, 25 min.)
.5 oz. Hallertauer (aroma)
Yeast: Wyeast 1338 European Ale Smack Pack
Carbonation: 3/4 cup corn sugar