G'day all
Well, as most of us in south-east Oz are now well and truly aware, winter is nigh and I'm feeling the urge to get some lager brewing done. This is an Oktoberfest/Marzen recipe I am about to brew up. Feedback appreciated. The yeast is W34/70 that I have just got going in a 1.5 litre starter - it is going nuts in the shed at 12C!
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bremen Nacht Oktoberfest
Brewer: Neil
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 22.00 L
Boil Size: 25.18 L
Estimated OG: 1.054 SG
Estimated Color: 20.7 EBC
Estimated IBU: 25.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
2.50 kg Vienna Malt (6.9 EBC) Grain 48.08 %
1.50 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 28.85 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 19.23 %
0.15 kg Caramunich Malt (110.3 EBC) Grain 2.88 %
0.05 kg Carafa I (663.9 EBC) Grain 0.96 %
15.00 gm Tettnang [4.50 %] (60 min) (First Wort HoHops 8.0 IBU
15.00 gm Hallertauer Hersbrucker [4.00 %] (60 min)Hops 7.1 IBU
20.00 gm Tettnang [4.50 %] (60 min) Hops 9.6 IBU
10.00 gm Tettnang [4.50 %] (5 min) Hops 1.0 IBU
0.50 gm Calcium Chloride (Mash 60.0 min) Misc
0.50 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
I'm going to try a mixed infusion/decoction mash as set out by Trough Lolly on this forum a little while ago.
Cheers
Neil