Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Humptoberfest [Oktoberfest/Marzen]

Oktoberfest/Marzen – All Grain GONE

Batch #:

17-2010

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

August 1, 2010

Tap Date:

October 9, 2010

Statistics

Target OG:

1.058 14.3° P

OG:

1.058 14.3° P

Reading 1:

1.020 5.1° P at 14 days

Reading 2:

1.018 4.6° P at 21 days

FG:

1.016 4.1° P

Real Extract:

5.9° P

Attenuation:

71.3% Apparent – 58.7% Real

Color:

9.7 SRM

IBU:

26.2 Rager

BU/GU:

0.45

ABV:

5.6%

ABW:

4.4%

Calories:

193 12 oz

General Info

Yet another iteration of Humptoberfest. After last year's disaster, I'm hopeful the changes in recipe, water, and fermentation will produce a great autumn lager.

Changes this time:

Slightly different hop regime - all continental varieties, however
Performed a triple decoction for more melanoidins and to be true to style
Added brewing salts to my base water to approximate the Vienna region

Comments

Could only cool to 70 degrees. Brought temp down to 61 and pitched yeast. We'll see if that has any bearing on ester production. Gotta figure out a way to chill down to 55!

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	American Pilsen Malt	45.5%
6.00 pounds	German Light Munich Malt	27.3%
4.00 pounds	American Vienna Malt	18.2%
2.00 pounds	German CaraMunich Malt II	9.1%
22.00 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
5 grams	Epsom Salt (MgSO4)	60 minutes
5 grams	Gypsum (Calcium Sulfate)	60 minutes
1/8 tsp.	Super Moss	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.75 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
1.00 ounces	Tettnanger	20 min	Bittering and Aroma	Boil	Pellets	3.9%
1.00 ounces	Saaz	20 min	Bittering and Aroma	Boil	Leaf	5.5%
2.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Octoberfest Lager	Wyeast	2633	2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Triple Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Authentic German methodology.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Acid Rest	Infusion	45 min.	95°F	Add water at 97° F / 36° C
2	Protein Rest	Decoction	60 min.	122°F	Decoct 25% of mash, rest for at least 10 minutes, and boil
3	Saccharification	Decoction	15 min.	148°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
4	Saccharification	Decoction	15 min.	158°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
5	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Vienna, Austria

Calcium:

200.0 ppm

Bicarbonate:

120.0 ppm

Sulfate:

125.0 ppm

Chloride:

12.0 ppm

Sodium:

8.0 ppm

Magnesium:

60.0 ppm

PH:

8.0

Fermentation and Aging

Primary:

14 days @ 50° F

Secondary:

7 days @ 50° F

Lager:

28 days @ 39° F

Humptoberfest

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.058 / 14.3° P
Mash PH:
Boil PH:

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Log: Humptoberfest