For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
38.5%
German CaraMunich Malt II
4.00 lbs|11.9%
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.
11.9%
German Acidulated (Sauer) Malt
0.25 lbs|0.7%
Type
Grain
Origin
Germany
Color
1.7-2.8 SRM
PPG
79.0
Info
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
British Pale ChocolateThomas Fawcett and Sons
0.50 lbs|1.5%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
American Vienna Malt
4.00 lbs|11.9%
Type
Grain
Origin
United States
Color
4.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
11.9%
American Pale Malt (2-Row)
5.50 lbs|16.3%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
16.3%
Hops
1.00 oz
Magnum12.5%
60 min Boil
0.50 oz
Willamette4.4%
30 min Boil
Yeasts
1 pkg
Octoberfest Lager2633
Wyeast
Equipment Profile12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.13gal
Evaporation Rate
10.00%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
0.50gal
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
28 days
Primary
53°F
2 days
Secondary
62°F
Water Profile Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
General Info
Began mash at 12:30 PM - pitched yeast at 8:15 PM. Eight hour brew session. Triple decoction rules!
Improvised the grain bill due to a shortage of Munich and Pils malt in my stores.
