Early Oktober
"Ur-Marzen Oktoberfestbier started a bit early so that it will be ready for my Birthday!"
Recipe:
*******
3.50 lb Munich Extract (LME)
3.50 lb Extra Pale Extract (LME)
2.50 lb German Pilsner (grain)
10.0 oz Caramunich (grain)
8.00 oz Vienna (grain)
4.00 oz Aromatic (grain)
4.00 oz Malto Dextrin
1.00 tsp Irish Moss
Hops:
*****
0.50 oz Perle (8.2% AA - 4.1 AAU)(60 min)
0.50 oz Mt. Hood (5.2% AA - 2.6 AAU)(60 min)
Yeast:
******
2.00 tsp Yeast Nutrient
White Labs "Oktoberfest Lager Yeast" WLP820
Best Before: Jun-30-09
Lot Number: 820PPC5610561
Notes:
******
5.25 gal
OG: 1.066
FG: ??
2009/05/06
**********
Made starter with 2 cups (1 pint) water, 1/2 cup DME, and ~1/8 tsp of yeast nutrient.
After starter cooled on stove, it was transfered to a 750 ml wine bottle.
After wort felt cool enough, yeast was pitched.
Sanitised aluminum foil cap was added to wine bottle to keep air debris out.
Bottle was swirled to mix up yeast.
2009/05/07
**********
Starter was succesful.
Agitated yeast occasionally.
~~~~~~
20 Cups of water at 175 F. Adding grain bag brought temp down to lower 160s.
Held temp between 153 and 158 for the next 60 min.
Temperature spiked as high as 165, and as low as 148.
Sparged at 160 - 175 for 10 minutes (20 cups of water also).
Combined sparge and mash together with 8 cups of water (3 gal total now) and brought to a boil.
Lid was required to create full boil.
60 minutes remaining - all hops (in clean grain bag) were added (1 oz total)
15 minutes remaining - 7 lbs of LME was stired into batch. Irish Moss was added to grain bag with hops with yeast nutrient.
0 minutes remaining - Removed hops bag.
The wort was not boiling after the LME was added, so I let the batch come back to a boil for a couple minutes before turning off the stove.
Cooled pot in sink for an hour or so.
Poured into carboy (grain bag must have a hole as hops plugged filter).
Added enough water to fill carboy to 4.5 gal to take specific gravity.
SG at 4.5 was aprox 1.084
Added 1/2 gal of water.
Pitched pint of yeast starter (70 F)(weee!).
Added another 1/2 gal of water
SG at 5.7 gal: 1.066 (A bit high for the style)
Color much darker than expected ~ 22 SRM.
Protiens and debris already sinking to bottom of carboy.
2009/05/08
**********
Temperature at 1600 was approximately 68 F.
Very active fermenation.
Color is ~22 SRM.
Malty rich aroma.
Transfered to kegerator at 60F for lagering.
2009/05/09
**********
Temperature at 0950 was approximately 56 F (in kegerator for lagering).
Very active fermenation.
Malty rich aroma.
2009/05/10
**********
Temperature at 1500 was approximately 50 F (in kegerator for lagering).
Very active fermenation.
Malty rich aroma.
2009/05/13
**********
Temperature at 1800 was approximately 50 F (in kegerator for lagering).
Fermenation has slowed.
Malty rich aroma.
2009/10/09
**********
Carboy for batch was broken in mid may... 4 gallons were salvaged.
Remaining 4 gallons continued to lager at 40 F untill a couple weeks ago.
Batch is now carbing up in a keg.
Initial taste has a good lagar flavor.
Hop flavor / bitterness is odd at the moment. Waiting for full carb to make final judgment.
"Ur-Marzen Oktoberfestbier started a bit early so that it will be ready for my Birthday!"
Recipe:
*******
3.50 lb Munich Extract (LME)
3.50 lb Extra Pale Extract (LME)
2.50 lb German Pilsner (grain)
10.0 oz Caramunich (grain)
8.00 oz Vienna (grain)
4.00 oz Aromatic (grain)
4.00 oz Malto Dextrin
1.00 tsp Irish Moss
Hops:
*****
0.50 oz Perle (8.2% AA - 4.1 AAU)(60 min)
0.50 oz Mt. Hood (5.2% AA - 2.6 AAU)(60 min)
Yeast:
******
2.00 tsp Yeast Nutrient
White Labs "Oktoberfest Lager Yeast" WLP820
Best Before: Jun-30-09
Lot Number: 820PPC5610561
Notes:
******
5.25 gal
OG: 1.066
FG: ??
2009/05/06
**********
Made starter with 2 cups (1 pint) water, 1/2 cup DME, and ~1/8 tsp of yeast nutrient.
After starter cooled on stove, it was transfered to a 750 ml wine bottle.
After wort felt cool enough, yeast was pitched.
Sanitised aluminum foil cap was added to wine bottle to keep air debris out.
Bottle was swirled to mix up yeast.
2009/05/07
**********
Starter was succesful.
Agitated yeast occasionally.
~~~~~~
20 Cups of water at 175 F. Adding grain bag brought temp down to lower 160s.
Held temp between 153 and 158 for the next 60 min.
Temperature spiked as high as 165, and as low as 148.
Sparged at 160 - 175 for 10 minutes (20 cups of water also).
Combined sparge and mash together with 8 cups of water (3 gal total now) and brought to a boil.
Lid was required to create full boil.
60 minutes remaining - all hops (in clean grain bag) were added (1 oz total)
15 minutes remaining - 7 lbs of LME was stired into batch. Irish Moss was added to grain bag with hops with yeast nutrient.
0 minutes remaining - Removed hops bag.
The wort was not boiling after the LME was added, so I let the batch come back to a boil for a couple minutes before turning off the stove.
Cooled pot in sink for an hour or so.
Poured into carboy (grain bag must have a hole as hops plugged filter).
Added enough water to fill carboy to 4.5 gal to take specific gravity.
SG at 4.5 was aprox 1.084
Added 1/2 gal of water.
Pitched pint of yeast starter (70 F)(weee!).
Added another 1/2 gal of water
SG at 5.7 gal: 1.066 (A bit high for the style)
Color much darker than expected ~ 22 SRM.
Protiens and debris already sinking to bottom of carboy.
2009/05/08
**********
Temperature at 1600 was approximately 68 F.
Very active fermenation.
Color is ~22 SRM.
Malty rich aroma.
Transfered to kegerator at 60F for lagering.
2009/05/09
**********
Temperature at 0950 was approximately 56 F (in kegerator for lagering).
Very active fermenation.
Malty rich aroma.
2009/05/10
**********
Temperature at 1500 was approximately 50 F (in kegerator for lagering).
Very active fermenation.
Malty rich aroma.
2009/05/13
**********
Temperature at 1800 was approximately 50 F (in kegerator for lagering).
Fermenation has slowed.
Malty rich aroma.
2009/10/09
**********
Carboy for batch was broken in mid may... 4 gallons were salvaged.
Remaining 4 gallons continued to lager at 40 F untill a couple weeks ago.
Batch is now carbing up in a keg.
Initial taste has a good lagar flavor.
Hop flavor / bitterness is odd at the moment. Waiting for full carb to make final judgment.