Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
30.9%
German Light Munich Malt
8.00 lbs|29.1%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
29.1%
German Vienna Malt
8.00 lbs|29.1%
Type
Grain
Origin
Germany
Color
3.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
29.1%
German CaraMunich Malt II
1.00 lbs|3.6%
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.
3.6%
Crystal Malt 120L
1.00 lbs|3.6%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
3.6%
German Melanoidin Malt
0.50 lbs|1.8%
Type
Grain
Origin
Germany
Color
23.0-31.0 SRM
PPG
53.0
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
Crystal Malt 150L
0.50 lbs|1.8%
Hops
1.00 oz
Magnum14.4%
60 min Boil
Yeasts
1 pkg
Octoberfest/Marzen LagerWLP820
White Labs
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 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
7 days
Primary
50°F
2 days
Secondary
60°F
Water Profile Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
Procedure
Single decoction to achieve a sacharification rest of 155° for 60 minutes.
