Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
70.5%
German Light Munich Malt
5.00 lbs|25%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
25%
German CaraMunich Malt II
0.90 lbs|4.5%
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.
4.5%
Hops
1.50 oz
Hallertauer Hersbrucker4.5%
60 min Boil
1.50 oz
Hallertauer Hersbrucker4.5%
30 min Boil
Yeasts
1 pkg
Munich Lager II2352
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 Single Decoction
Mash Steps
Step 1
Protein Rest35 min
122°F
Step 2
Saccharification45 min
155°F
Step 3
Mash Out10 min
168°F
Fermentation and Aging
21 days
Primary
52°F
2 days
Secondary
62°F
Water Profile Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
General Info
Another re-work of Hump-o-toby. This time, I went with a proven grain bill based upon the awesome O-Fest that Dry Dock produces every year.
