My recipe for this Oktoberfest/Marzen Beer:
4 lbs German Pilsner
3 lbs Munich Malt (10 L)
3 lbs Vienna Malt
1/4 lbs CaraMunich (60L)
1.5 oz Hallertau Mittelfruh (60 min)
.5 oz Hallertau Mittelfruh (20 min)
Re-used Bavarian Lager Yeast (Wyeast 2206) from my Munich Helles
RO Water
1/2 tsp Gypsum
1/2 tsp Calcium Chloride
Instructions To Brew The Oktoberfest
Mash in at 110 F… the ratio is about 1.5 quarts per pound of grain. Leave mash resting for 15 minutes and then check pH to make sure you are within 5.1 to 5.4… Make any pH adjustments as necessary before moving on to the next step…
Pull about one third of the grains and bring to a temperature of 158 F in a separate pot… leave as much liquid on the main mash and be sure to use low heat to raise temperature to avoid scorching the grains… leave the decoction mash grains resting at this temperature for about 20 minutes and then boil for another 20 minutes…
When you are done boiling return the grains to the main mash making sure you don’t go above 130 degrees… you should actually be around 122 F… The main mash with all grains should rest at this temperature (protein rest) for 20 minutes…
After your protein rest you’ll be pulling about two thirds of the mash (both grains and liquid) and in a separate pot bring to a temperature of 158 F… after twenty minutes at this temperature bring this decoction mash to a boil and boil for another 20 minutes….
When done, return to the main mash making sure you don’t go over 150 F…
Collect about 7 gallons of wort and boil for 90 minutes…
Hitting the right temperatures is very important to get the right character of the beer including fermentation temperatures… for this beer I started fermentation slightly higher at 47 F and let it raise to 55 F over the week… once it’s close to being done fermenting I will take it to 64 F for a diacetyl rest for a couple of days before I keg and lager the beer…
Stay tuned for updates on the outcome of the beer…
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