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.