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Oktoberfest Lager Brewday
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- Опубликовано: 31 июл 2024
- I brewed my first Oktoberfest! Just in time to still be able to drink it in October. This beer style is one of my favorites and I'm so happy I now have the ability to lager and make it!
*Equipment links in description below"
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EQUIPMENT:
Clawhammer Supply 120V Electric System: bit.ly/2ugBQKg
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Hop scale: amzn.to/2GgRrzS
Jaded immersion chiller: bit.ly/3j8bjUn
Sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Delta Fermenter: bit.ly/36Mlfiq
Brewfather App: bit.ly/38JXW7t
Recipe links:
Brewfather: share.brewfather.app/7DiymXLT...
Beersmith: beersmithrecipes.com/viewreci...
Oktoberfest
American-Style Maerzen/Oktoberfest
5.3% / 13.8 °P
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 7.45 gal
Total Water: 7.45 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.056
Final Gravity: 1.016
IBU (Tinseth): 30
Color: 15 SRM
Mash
Temperature - 152.6 °F - 60 min
Malts (11 lb 12 oz)
6 lb (51.1%) - Muntons Maris Otter Malt - Grain - 3 SRM
5 lb (42.6%) - Briess Munich - Grain - 20 SRM
12 oz (6.4%) - Briess Caramel Malt - Grain - 60 SRM
Hops (1 oz)
1 oz (30 IBU) - Hallertau Blanc 9% - Boil - 60 min
Miscs
1.8 g - Calcium Chloride (CaCl2) - Mash
1 g - Epsom Salt (MgSO4) - Mash
1.1 g - Gypsum (CaSO4) - Mash
Yeast
1 pkg - White Labs WLP820 Octoberfest/Marzen Lager 73%
Fermentation
Primary - 50 °F - ramp 1º per day for14 days
Water Profile
Ca2+ 62
Mg2+ 13
Na+ 40
Cl- 61
SO42- 51
HCO3- 151
#OktoberFest #LearntoHomebrew #Homebrewing #Brewing #Beer #BrewDay #CraftBeer #BrewBeeratHome #LearntoBrew
Thanks for the additional effort to always provide the additional metric measurements - very apreciated!
Great video! Love Oktoberfest beers! I used a plate chiller before too and i switched to the Jade Chiller as well never going back to plate chilling.
Yeah it just seems so much cleaner and you lose less wort big fan!
That sigh at the end of the mash 👌
Nice job as always, t;hanks.
Huh. Weighing your brewsalts in a red shirt. Putting it in your kettle in grey tanktop. This is magic😀
I try to do measuring and milling the day before so I don't disturb Jenny in the morning! She really dictates my schedule haha
I had an extra garden tap put in underneath my kitchen sink, I can run my cold tap water through directly back to the sink drain..and an extra 220 v conversion to my keg, a Blichmann 220 coil. My only problem is venting all the steam from the kitchen..I bought a vent fan with the orange hose thing..will try that next..
Thank you, Master .. I am following you from Algeria ❤
Wonderful!
The JaDeD Hydra chiller was fantastic!!! I'm still sad I sold mine when I got the new system. With 57F ground water, that chilled 6 gallons of boiling wort to pitch temp in about 8-9 min for me. Loved that thing.
Yeah it's insane. I can't imagine how quick it will be up in Washington, that well water is freezing
Interesting wardrobe revolving door! 😂
Movie magic!
Great video! What is your favorite fermenter?
I love a Marzenbier .
Me too!
Kind lady. Just made a festbier, PROST.
Do a half gallon sparge!
What is diacetyle rest and when is best to do rest. I’m @ Day 7 of 106 batch I did with pressure fermentation in 2 Corneys. Little help???
Question please...what difference would it make to use spring water?
I am consolidation the Clawhammer System. Looks like you have the 110V system. How long did it take to heat to your strike water temp? And then up to boiling??
Would caramel 60, chocolate malt, and roasted barley pair well in a sweet stout? I know that’s a different type of beer than an October Fest, but my brain went there so I thought I’d ask. Like 8lb maris otter, 2lb barley flakes, , 1lb caramel, 1lb chocolate, 1lb roasted barley. Something like this. 5 gallon batch by the way.
I have a jaded one to
I love it!
@@FloraBrewing so do i, I see you didn't get the electric its a stand to Protect your heating element from the emergence circulator
What is the picture on the "drink like a German" tshirt? Also, why did you use a british malt for a Bavarian beer?
It's a goat or ram I think? Because I didn't know what the hell I was doing mainly
@@FloraBrewing Maybe a cologne goat? haha. I'm sure the beer will turn out great, was just curious. It's great to have a bit of diversity in the youtube channels :)
Just getting into all grain, question. Why no sparge?? Is it not necessary?
With Brew in a Bag it's not really necessary if you squeeze the wort out of the bag. I use my full water volume to mash.
@@FloraBrewing so you add the sparge and the mash water together and do it that way? I've got a brewzilla system, will that be the same as your clawhammer?
Why are you milling the grain so fine? Stuck sparge?
There was no sparge Kris.
It's brew in a bag so no risk of stuck sparge! It's just better for the efficiency
Grande ,ma traduzione in italiano no?
Would be great for you to do a live stream brew day so we can join in the fun 😊👍
Why not just run your water through a carbon filter? Is your water hard or have weird mineral content?
It goes through a filter, I'm only really concerned about the chlorine content, it smells like pool water.
@@FloraBrewing I would have thought that the carbon filter would have taken the chlorine out.
That chiller looks like you stole it from a 60's era Russian rocket experiment.
I mean it is a beast so that plays haha
Strike and target temperature are useless for making ale and lager. The single temperature infusion method is used in grain distillation where only Alpha, one temperature, and glucose are needed for making whiskey. Home brew instructions and recipes are based on low quality, distillers beer. To produce ale and lager with the single temperature infusion method malt would need to contain magical properties in order for low temperature activated enzymes to work during a high temperature rest without denaturing, which is impossible. You produced distillers beer, not a drop of lager. Marris Otter is distillers malt, to produce ale and lager with the malt an Alpha-Beta enzyme mixture needs to be added. Under modified, malt and an entirely different brewing method are used for producing ale and lager.
To learn how ale and lager are made start with DeClerks books. Since, time is time, why not use the time to produce ale and lager instead of producing low quality, distillers beer, that salesmen renamed, real ale. That way you'd be honest with people when telling them how to brew ale and lager.
Thanks for all the info! I'll def check out that book. You learn something every day!
No Pilsner and using caramel? Seems out of tradition.
Yeah I was steered in the wrong direction for sure...tastes fantastic though
@@FloraBrewing taste is the most important! I love how you express the technical details.
Hi from the Russian home Brewer. It is interesting to watch the process of brewing beer. Nice armpit ;P ))
Pit kittens 😸
Weird
What a mess. So over complicated.