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Amber Lager, Oktoberfest Style


Basic Info:
Size: 5.5 gal.
Target SpG: 1.064
Mash: Three step decoction – Dough-in @ 70F; Acid Rest@95F; Protein Rest@131F; Dextrin Rest@158F
Yeast: Wyeast Octoberfest 2633 (2 Propagator packs)

Grain Bill:
52% Pilsner; 19% Munich; 14% Vienna; 10 % Crystal, 40L; 5% CaraPils

Hops: (target – 28HBU)
Boil hops:Hallertau, 0.25 (75m)
Kettle hops: Hallertau, 0.25 (45m); Saaz, 0.25 (45m)
Flavor Hops: Hallertau, 0.25 (30m); Saaz, 0.25 (20m)
Aroma Hops: Hallertau, 0.5 (0m steep); Saaz, 0.5 (0m steep)

Procedures:

  • 25 Nov 2009 – The mash and boil process took just under nine hours. The original gravity was 1.066, 2 points over the target.
  • 29 Nov 2009 – Pitched yeast with wort temp @ 54F
  • 6 Dec 2009 – SpG 1.030
  • 15 Dec 2009 – Racked to secondary fermenter. SpG 1.021
  • 24 Dec 2009 – Minimum temp of ruh beer: 38 degrees.
  • 4 Jan 2010 – Ruh beer in the secondary rose to 45 degrees.
  • 8 Jan 2010 – Bottling Day. Used 2/3 cup corn sugar to attempt about 3 atmospheres bottle pressure @ 50 degrees F.
  • Total of 52 bottles = 4.8 gallons
  • Final SpG = 1.018. Roughly 5% alcohol by wt.
  • 26 Jan – 18 days of carbonation @ 70 degrees. Begin bottle conditioning at 37 degrees.

I expect the bottle conditioning should take about two weeks.

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