Brew Date
August 13, 2006
Attenuation
65.3% apparent
53.7% real
Fermentables
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
German CaraMunich Malt II
0.25 lbs|2.3%
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.
Hops
1.00 oz
Hallertauer Mittlefruh 4.8%
60 min Boil
1.00 oz
Tettnanger 3.0%
15 min Boil
Non-Fermentables
1/8 tsp.
Super Irish Moss Other
Boil15 min
Yeasts
1 pkg
Octoberfest/MarzenWLP820
White Labs
Mash Profile Infusion
Mash Steps
Step 1
Dough In10 min
153°F
Step 3
Sparge (Batch #1)15 min
168°F
Step 4
Sparge (Batch #2)15 min
168°F
Fermentation and Aging
General Info
Recipe based upon one found in Dave Miller’s Homebrewing Guide - with my own tweaks, of course. This one should age up just in time for Oktoberfest.
Concentration was 25.39 points/pounds/gallon (ppg).
- Pre-boil gravity was 1.042
- I collected 6.5 gallons of wort
- The grain bill had 10.75 pounds of grain
42 x 6.5 / 10.75 = 25.39 ppg.
Efficiency was about 71% - not bad for my first run with all grain.
To calculate efficiency I referenced John Palmer’s How To Brew book for typical malt yields in points/pounds/gallon, multiplied that number by the amount of each grain and divided by the wort collected (6.5 gallons). Then, I added each together and divided into the pre-boil gravity (42).
British Pale 2 Row = approx. 35 ppg. (35 x 6 / 6,5 = 32.3)
German Light Munich = approx. 37 ppg. (37 x 4 / 6.5 = 22.7)
Belgian Aromatic Malt = approx. 34 ppg. (34 x .5 / 6 5= 2.6)
German CaraMunich = approx. 34 ppg. (34 x .25 / 6.5 = 1.3)
32.3 + 22.7 + 2.6 + 1.3 = 58.9
42 / 58.9 = .7130 or 71.3 %
I’m explaining this now so I know how to calculate efficiency in future batchs... Carry on.
Procedure
- Total boil time: 60 minutes
- Add Hallertauer hops at boil (bittering)
- Add Tettnanger hops at 45 minutes (flavor/aroma)
- Add Irish Moss at 45 minutes
- Cool wort to 70-75 degrees
- Pitch yeast