Brewer: The Beerery
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Boil Size: 8.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.053 SG
Estimated Color: 7.8 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
8 lbs 10.5 oz Vienna Malt (3.5 SRM) Grain 1 64.0 %
3 lbs 3.9 oz Munich Malt (Hoepfner) (9.0 SRM) Grain 2 24.0 %
1 lbs 1.3 oz Chit malt (1.7 SRM) Grain 3 8.0 %
8.7 oz Melanoidin (20.0 SRM) Grain 4 4.0 %
0.65 oz Hallertau Magnum [12.20 %] - Boil 60.0 m Hop 5 25.0 IBUs
2.0 pkg German Lager (White Labs #WLP830) Yeast 6 -
Mash Schedule: Schells
Total Grain Weight: 13 lbs 8.5 oz
Name Description Step Temperat Step Time
Saccharification Add 10.38 gal of water at 152.0 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
I agree… beautiful beer. I think a festbier with 1007 could be really nice. I had a blonde ale on tap over the summer that was made with Mt. Hood & Santiam, maybe 35 IBUs and 1056. It’s very possible that I could have convinced some beer snobs and brewers that it was a lager. Nice work.
Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles… I like to see bubbles rising in the glass. LOL. Cheers.
Really recent. Mosaic IPA that I brewed exactly 2 weeks ago. Most of it was served yesterday at a beer fest. The BrewUnited version of my Scotch Ale was completely blown. Only the 3 bottles for the competition remain.
Hey, Ken, long time no see. We miss you around the Northern Brewer forum. I was hoping you were still around and brewing. Your beers always look so delicious. Cheers and good to see you back!
By the way, since you are obsessed with clarity like you are, what do you do to clear your beers? Gelatin? Time and cold conditioning?
Beersk: Good to see you over here. I was probably visiting too many forums at once and decided to cut it back a little. The board I have been on lately has turned into a cesspool of bad behavior plus Denny has always told me that the best information was over here. The brewers on my normal board are excellent but I thought I would look around here a little. On the clarity… I think it could start with mash, sparge and kettle pH. Kai’s site shows some golden wort at a lower pH and a higher pH and the lower pH shows a nice, clear golden wort while the higher pH wort darkened and ended up with a pesky haze that will not go away. So I keep my mash pH in the 5.2-5.3 range and make sure that my batch sparge is in the mid-5s. That should create a good kettle pH in the low-to-mid 5s and these steps have helped with clarity and flavor as well. I do use secondaries and add a gel solution every time I send a beer to secondary. In the rare case that I send a beer from primary directly to a keg, I will get the keg cold, hit it with a gel solution and then carb it. On gold beers where clarity is important to me, I will use a gel solution in the secondary and then hit it again when it’s cold in the keg before I force-carb. The first pint or two will be incredibly hazy but it will start to flow clear after that. I’m also rarely in a rush to get beer to the taps so the beer does get the chance to drop bright most of the time. If I make a dry-hopped beer, I’ll want to get the keg to the taps while the hops are still fresh and those beers aren’t going to be as clear anyway so they get fast-tracked. Cheers gang.
lol, no. We use our garage as a garage. That’s where the cars are parked unless we’re using it for other things (brew day, poker game, etc.). That was just the angle that had the best light when it was sitting on the back of my truck.
AC only gets turned on during summer poker games or when I’m bottling in the summer. Not going to air condition the neighborhood.
