recipe critique - marzen/oktoberfest

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merlin032

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HI all,

I'm having a crack at brewing an Oktoberfest, as it's a style I enjoy but have never gotten around to brewing, I've been looking at other people's recipes online, there don't seem to be too many rules and a fairly broad degree of differentiation between recipes.  A lot of crystal malt and late hop additions - something I feel is more suited to a pale ale than this type of beer, but I think this is to a degree an american influence.

I've tried to design this version fairly close to the style definition, so I've avoided crystal malts and flavour/aroma hop additions (I want to be all about the malt), I want a fairly constrained version of the style, so opted for more pilsner malt and less munich / vienna.

The colour came out quite light, I have a small chocolate malt addition to bump this up a bit.

Anyway, open to ideas / suggestions - particularly around the malt bill, whether I should bump up the munich/vienna, and whether any carbonate additions would be advisable (given that Munich / vienna water styles are 200ppm carbonate compared with melbourne which is around 5), I don't think this is really necessary with only 14.5 EBC, but open to opinion on this.


Estimated ABV is 5.4%
Yeast is WYeast 2206 Bavarian Lager
Fermentation at 10 degrees C




Recipe Specifications
--------------------------
Boil Size: 36.68 l
Post Boil Volume: 30.68 l
Batch Size (fermenter): 24.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.054 SG
Estimated Color: 14.5 EBC
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 79.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.84 kg               Pilsner (Hoepfner) (3.3 EBC)             Grain         1        59.7 %        
1.60 kg               Munich Malt (Hoepfner) (17.7 EBC)        Grain         2        24.9 %        
0.96 kg               Vienna (Hoepfner) (7.9 EBC)              Grain         3        14.9 %        
0.03 kg               Chocolate Malt (Joe White) (750.6 EBC)   Grain         4        0.5 %         
55.09 g               Hallertauer Mittelfrueh [4.80 %] - Boil  Hop           5        24.0 IBUs     


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.43 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.78 l of water at 77.1 C          66.7 C        60 min        
Mash Out          Add 9.38 l of water at 99.5 C           75.6 C        10 min        

Sparge: Fly sparge with 16.99 l water at 75.6 C
 
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