Oktoberfest 2017

Oktoberfest 2017

  • Brew Day- February 19, 2017
  • 25 gallons
  • Brewera- Tom B, Charles U, Dickie S, Rob S, Kyle L, Andy D, Alan B, Kevin P, Joe B

Grain Bill- 56# total

  • 26# Pilsner malt DE
  • 19# Vienna malt DE
  • 6# Munich malt DE
  • 5# Wheat malt DE

Hop Bill- 8 oz Tradition 60′. Estimated Alpha at 4.5%. Alpha stated is 6.5% but these hop pellets are 2 years old.  Subtracted 1% Alpha per year.

Yeast- Wyeast 2633 Oktoberfest

Water- St. Louis Co 40 gallons declorinated with 4 crushed Campden tablets

Mash Schedule-

  • Strike 18g @ 158F
  • Mash in147F 30′
  • Decoct 5g raise to 158F for 20′
  • Boil decoction for 15′
  • Recombine @ 159F for 45′
  • Decocr 5g raise to boil for 10′
  • Recombine @ 168F mashout 10′
  • Lauter
  • Sparge w/ remaining water
  • Collect 29g boil 90′
  • 60′ 8 oz Tradition
  • 15′ Cooling coil and Irish moss
  • Original Gravity = 1.062

Fermentation-

Temps are warmer than I would like in the low 60s for the first week of primary but a steady bubble in the airlock shows we’re making beer.  Week 2 temps drop to low 50s

March 4 racked beer to secondary. Gravity at 1.015. Temps have been higher than I would like but averaging in the upper 50’s lower 60’s.


 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s