Oktoberfest/Marzen – All Grain GONE


General Info

Another re-work of Hump-o-toby. This time, I went with a proven grain bill based upon the awesome O-Fest that Dry Dock produces every year.

Malts and Grains

Amount Malt/Grain %
14.13 pounds German Vienna Malt 70.5%
5.00 pounds German Light Munich Malt 25%
0.90 pounds German CaraMunich Malt II 4.5%
20.03 pounds Total Grain Weight 100%


Amount Hop Time AA
1.50 ounces Hallertauer Hersbrucker 60 min 4.5%
1.50 ounces Hallertauer Hersbrucker 30 min 4.5%
3.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Cote des Blancs Red Star 3000 ml

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

Mash Profile Single Decoction


Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

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

Water Profile London, England

Fermentation and Aging

21 days @ 52° F
2 days @ 62° F
42 days @ 32° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.054 / 13.3° P    
Mash PH:      
Boil PH:      

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