Hey Tim,
It is a dark Oktoberfest. It is beautiful. A number of guys have tasted it and brewed it, and all think it is exceptional.
It used to be in the Recipes section, but as that is down at the moment, here is the recipe.
Beers,
Doc
Doc's Oktoberfest-Marzen III
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-A German Amber Lager, Oktoberfest/Maerzen
Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 14 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 6.04
Anticipated OG: 1.061 Plato: 14.99
Anticipated EBC: 19.1
Anticipated IBU: 26.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.052 SG 12.84 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.3 2.25 kg. JWM Light Munich Australia 1.038 20
53.8 3.25 kg. JWM Traditional Ale Malt Australia 1.038 7
6.6 0.40 kg. Hoepfner Caramel Malt Pils Germany 1.036 3
2.2 0.13 kg. JWM Caramalt Australia 1.036 56
0.1 0.01 kg. Hoepfner Black Malt Germany 1.035 1200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
11.00 g. Hallertauer Pellet 9.00 3.5 15 min.
21.00 g. Hallertauer Pellet 9.00 22.6 45 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.17 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP920 Old Bavarian Lager
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 6.04
Water Qts: 19.14 - Before Additional Infusions
Water L: 18.11 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60
Total Mash Volume L: 22.14 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Awards
------
Gold Medal QLD State Champs 2003
Bronze Medal Australian Champs 2003
