Wednesday, March 26, 2014

Batch 151, Oktoberfest

Not too late, but finally getting around to brewing an Oktoberfest. This is similar to last year's recipe, with some modifications from notes from that batch -- slightly lighter color, add some wheat for head retention, and use a bigger yeast pitch.

I used the Bohemian Lager again, same as last year, but bought 2 new packs and made a starter.

This was an after-work brewday, I got started around 5 pm and wrapped up around 10 pm. Pretty smooth brewday, nothing out of the ordinary, everything went well except for missing the mash-in temperature.


Vital statistics:

OG: 1.063, 1062 actual
FG: 1.015
SRM: 12
IBU: 23
ABV: 6.1%

10 gallon batch


Mash:

15 lbs Munich
10 lbs 2-row
1.5 lbs wheat
1.0 lbs crystal 60

Single infusion mash at 154F for 60 minutes. Used BrewTarget again, and was off on the infusion temp, actually hit 148F. I didn't bother to adjust since I tend to like Oktoberfest on the dry side anyway. As has become usual, and not always mentioned, I adjusted the pH to 5.3 using lactic acid.


Hops schedule:

I changed up the hops a little also. I thought the Magnum for finishing was a little odd last year, so I was going to go with a more traditional Hallertau, but didn't have enough, so I used some Mt Hood also.

90 minute boil

1 oz Magnum, 60 minutes
2 tsp Irish Moss, 15 minutes
2 oz Hallertau, 5 minutes
2 oz Mt Hood, 5 minutes


Fermentation schedule:

Wyeast 2124, Bohemian Lager yeast. Used two new smack packs, made a 1/2 gallon starter.


Pitch at 65F, then reduce temp to 50F.
Hold for 10 - 14 days, or until gravity is at 1.027.
I got 1.027 like this:
    62 (OG) - 15 (expected FG) = 47
    47 x 25% = 12
    15 (expected FG) + 12 = 27
Raise temp to 65F for diacetyl rest, hold for 1 - 2 days. Should drop gravity to close to FG.
Cold-crash to 35F, hold for 3 - 4 days.
Rack to kegs for lagering at 35F for 2 - 3 months.

I have a few bottles of last year's Oktoberfest in the fridge, so I poured one while brewing. Still pretty tasty!




Update, April 7, 2014 (12 days): gravity is at 1.027, so raised fermenter temp to 65F for diacetyl rest. Hold for 2 days.

Update, April 9, 2014: gravity is now at 1.016, cold-crashing to 35F for 3 or 4 days.


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