Humptoberfest Munichen

Oktoberfest/Marzen BJCP 2008 – 03B

OG
1.060
FG
1.010
SRM
10.5
ABV
5.8%
IBU
27.6
Batch #
2014-05
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
March 23, 2014
Tap Date
October 10, 2014
BU/GU
0.46
ABW
5.2%
Kcal
196 12 oz
Real Extract
4.8° P
Attenuation
82.3% apparent
67.3% real

Fermentables

Best Malz Munich
14.00 lbs|87.5%
87.5%
Caramunich I (Weyermann)
1.00 lbs|6.3%
6.3%
Caramunich II (Weyermann)
1.00 lbs|6.3%
6.3%

Hops

0.85 oz
Magnum 11.6%
60 min Boil
1.00 oz
Hallertauer Mittelfrueh 4.4%
20 min Boil

Yeasts

1 pkg
Octoberfest Lager2633
Wyeast

Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Double Infusion Mash, Medium Bodied Beer

Mash Steps

Step 1
Protein Rest30 min
122°F
Step 2
Saccrification30 min
154°F
Step 3
Mash Out10 min
168°F

Fermentation and Aging

14 days
Primary
50°F
2 days
Secondary
60°F

Water Profile Munich, Germany

Calcium
75.0
Bicarbonate
200.0
Sulfate
10.0
Chloride
2.0
Magnesium
20.0
Ideal PH
8.0
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