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

Oktoberfest/Marzen – All Grain GONE

Batch #:

14-2012

Batch Size:

10 gallons

Boil Time:

90 min

Brew Date:

August 5, 2012

Tap Date:

September 22, 2012

Statistics

Target OG:

1.055 13.6° P

OG:

1.054 13.3° P

Reading 1:

1.018 4.6° P at 28 days

Target FG:

1.014 3.6° P

FG:

1.016 4.1° P

Real Extract:

5.8° P

Attenuation:

69.2% Apparent – 56.4% Real

Color:

10.5 SRM

IBU:

24.1 Rager

BU/GU:

0.45

ABV:

5.1%

ABW:

Calories:

182 12 oz

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	% of Grist
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%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Hallertauer Hersbrucker	60 min	Bittering	Boil	Leaf	4.5%
1.50 ounces	Hallertauer Hersbrucker	30 min	Bittering	Boil	Leaf	4.5%
3.00 ounces	Total Hop Weight

Yeasts

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

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 Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

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

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126 F
2	Saccharification	Decoction	45 min.	155°F	Decoct 44% of mash, rest for at least 10 minutes, and boil
3	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

21 days @ 52° F

Secondary:

2 days @ 62° F

Lager:

42 days @ 32° F

Humptoberfest

Date Brewed:
Brewer/Assistant:

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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Log: Humptoberfest