Oktoberfest/Marzen – All Grain GONE


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


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 %
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%


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


Amount Hop Time AA
0.75 ounces Magnum 60 min 12.5%
1.00 ounces Tettnanger 20 min 3.9%
1.00 ounces Saaz 20 min 5.5%
2.75 ounces Total Hop Weight


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

Mash Profile Triple Decoction


Authentic German methodology.

Mash Steps

# Name Time Temp. Description
1 Acid Rest 45 min. 95°F

Add water at 97° F / 36° C

2 Protein Rest 60 min. 122°F

Decoct 25% of mash, rest for at least 10 minutes, and boil

3 Saccharification 15 min. 148°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

4 Saccharification 15 min. 158°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

5 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Vienna, Austria

Fermentation and Aging

14 days @ 50° F
7 days @ 50° F
28 days @ 39° F


Date Brewed:  

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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