VMO I
Oktoberfest/Marzen

 

Type: All Grain

Date: 11/04/2009

Batch Size: 40.00 L

Brewer: Tim Gorman
Boil Size: 45.79 L Asst Brewer:
Boil Time: 60 min Equipment: Burning Barrel Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.50
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 51.72 %
3.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 34.48 %
1.00 kg Munich II (Weyermann) (8.5 SRM) Grain 11.49 %
0.20 kg Carafa Special I (Weyermann) (320.0 SRM) Grain 2.30 %
56.00 gm Mt. Hood [4.00 %] (60 min) Hops 12.3 IBU
42.00 gm Tradition [4.70 %] (60 min) (First Wort Hop) Hops 13.2 IBU
0.53 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 125 ml] [Cultured] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.050 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.92 % Actual Alcohol by Vol: 4.95 %
Bitterness: 25.5 IBU Calories: 468 cal/l
Est Color: 11.1 SRM Color:
Color
 

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 8.70 kg
Sparge Water: 26.50 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
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 14.00 L of water at 56.6 C 50.0 C
30 min Saccrification Add 14.00 L of water at 89.8 C 67.8 C

 
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: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 226.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes