Burning Barrel Oktoberfest
Oktoberfest/Marzen

 

Type: All Grain

 Date: 29/09/2007

Batch Size: 42.00 L

 Brewer: Tim Gorman
Boil Size: 48.08 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 64.2 %
2.10 kg Vienna Malt (3.5 SRM) Grain 22.5 %
1.00 kg Munich II (Weyermann) (8.5 SRM) Grain 10.7 %
0.25 kg Carafa Special I (Weyermann) (320.0 SRM) Grain 2.7 %
85.00 gm Hallertauer [3.10%] (60 min) Hops 15.0 IBU
48.00 gm Hallertauer [3.10%] (60 min) (First Wort Hop) Hops 9.3 IBU
0.53 tsp Irish Moss (Boil 10.0 min) Misc
2.00 tbsp 5.2 pH Stabilizer (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) [Starter 125 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 5.2 %
Bitterness: 24.4 IBU Calories: 487 cal/l
Est Color: 12.1 SRM Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.35 kg
Sparge Water: 29.39 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 14.02 L of water at 57.0 C 50.0 C 20 min
Saccrification Add 14.02 L of water at 87.6 C 66.7 C 60 min

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 134.5 KPA Carbonation Used: 19 psi
Keg/Bottling Temperature: 12.0 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes