For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
27.3%
American Vienna Malt
4.00 lbs|18.2%
Type
Grain
Origin
United States
Color
4.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
18.2%
German CaraMunich Malt II
2.00 lbs|9.1%
Type
Grain
Origin
Germany
Color
42.0-50.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.
9.1%
Hops
0.75 oz
Magnum12.5%
60 min Boil
1.00 oz
Tettnanger3.9%
20 min Boil
1.00 oz
Saaz5.5%
20 min Boil
Non-Fermentables
5 grams
Epsom Salt (MgSO4)Water Agent
Mash
5 grams
Gypsum (Calcium Sulfate)Water Agent
Mash
1/8 tsp.
Super MossFining
Boil15 min
Yeasts
1 pkg
Octoberfest Lager2633
Wyeast
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.55gal
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
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal
Mash Profile Triple Decoction
Mash Steps
Step 1
Acid Rest45 min
95°F
Step 2
Protein Rest60 min
122°F
Step 3
Saccharification15 min
148°F
Step 4
Saccharification15 min
158°F
Step 5
Mash Out10 min
168°F
Fermentation and Aging
14 days
Primary
50°F
7 days
Secondary
50°F
Water Profile Vienna, Austria
Calcium
200.0
Bicarbonate
120.0
Sulfate
125.0
Chloride
12.0
Magnesium
60.0
Ideal PH
8.0
General Info
Yet another iteration of Humptoberfest. After last year's disaster, I'm hopeful the changes in recipe, water, and fermentation will produce a great autumn lager.
Changes this time:
Slightly different hop regime - all continental varieties, however
Performed a triple decoction for more melanoidins and to be true to style
Added brewing salts to my base water to approximate the Vienna region
