We have extra Munich malt available, so the plan is to use more Munich and less Vienna this year.
And instead of Hallertau, we’ll bitter with Magnum or some other high alpha hop; based on the literature, this hop change won’t change the flavor of the beer.
- 20# Pils malt
- 15# Munich malt
- 5# Vienna malt
- 2# 60L Crystal malt
Hop Bill- 2oz Magnum 15.5% AAU for 60′
Yeast- Wyeast 2633 Oktoberfest started a week before brew day, propagated twice more
- 20 gallons
- OG 1.058
- IBU 23
- FG 1.018
- ABV 5.3%
February 21, 2014- brew day
Ice storm. We’ll mash in the basement, as we did with the Dopplebock and follow the brew schedule from last year. For brew water I filled 30+ gallons of water into the fermenter 3 days ago to let it dechlorinate.
We did our best to follow last year’s brew mash schedule. Ran a little hot to start, but over all a good brew day.
- Strike temp = 144F
- Mash in 10:38 AM, temp in the 130’s, too hot, 30′
- 11:10 AM – decoct thick 7 g, raise to 158F, hold 20′, boil 15′
- Recombine at 154F, 20′
- Decoct 5 g raise to boil 15′
- 1:30 PM- recombine at 159F hold 1 hour
- 2:39 PM- add 7 g hot water, 163 F 10′ min
- 2:50 PM- vorlauf 10′
- 3 PM- runoff
- 3:10- sparge
- Collect 24g of wort
- 4:30- achieve boil add 2 oz Magnum hops
- 5:15- Irish moss
- 5:30- flame out
First time using the Blichmann Thermonator. Forgot to add hop screen to new kettle valvle, so racked 21 gallons of wort through chiller. Brought temp down to 80F, which is great, but still too warm for lager yeast working in the upper 50’s.
Starting gravity = 1.060
Sample was perfect. Could not perceive any off flavor from Magnum hops.
March 7. Racked about 21 gallons of Oktoberfest to secondary in carboys. 15 gallons went straight into fridge, but no room for the last carboy, which is still in the basement. Primary temps have been ideal in the low 50’s, but the weather is finally warming up. However, prior to this year, I’ve never been afforded a refrigerated secondary, so I will hope for the best.
Gravity = 1.019 a little high but it will have a long lager period this summer. Current ABV is 5.4%.
Sample was naturally a little sweet, no problem there, and it will be darker than last year, which is no surprise because of the additional Munich malt. However, I think I’m tasting something a little off, perhaps from the hops? We’ll see how it develops, but I don’t think this will be as good as last year.
April 10- Lagered for 5 weeks. Kegged and back into fride. Added the 4th carboy of O’fest to the fridge. I will bottle this after it gets a chance to lager.