BassToberfest
Batch Size:
5 gal.
Brewed By: Big Bass Brewing Company
Efficiency:
70%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Munich Malt
9
83.7
Caravienne Malt
0.25
2.3
Crystal (20L)
0.5
4.7
CaraMunich (60L)
0.5
4.7
CaraMunich (40L)
0.5
4.7
Total Weight
10.75
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
174.7°F
3.1 gal.
3.7 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hallertauer - Pellet
4.5
0.5
45
9.3
Hersbrucker - Pellet
4.5
0.5
15
5.0
Hallertauer - Pellet
4.5
0.5
5
2.0
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
13 SRM
1.053
6.3
88.7
0.90
FG
IBU
Calories
Target BV
1.006
16.3
171
(per 12 oz. Bottle)
0.92
Target Beer Style Info. & Typical Ingredients
KOLSCH AND ALTBIER
Oktoberfest/Marzen
SG Range: 1.050 to 1.056
FG Range: 1.012 to 1.016
IBU Range: 20 to 28
SRM Range: 7 to 14
Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: White Labs 820 Octoberfest
Fermentaion Temp: 50°F
Add 1/5tbsp calcium chloride to mash water. Mash for 60-90 min. 1/2tsp irish moss last 5min. Ferment for 7 days then rack. after 3 days remove from fridge and allow to come to 70F for 2-3 days to finish fermenting. bottle and condition.