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"


If you want my videos early / ad free + monthly happy hours + merch join the Patreon!   / florabrewing  



EQUIPMENT:

Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Hop scale: https://amzn.to/2GgRrzS
Jaded immersion chiller: https://bit.ly/3j8bjUn
Sprayer for sanitizer: https://amzn.to/2RY1Fbw
Refactometer: https://amzn.to/39Hd45A
Delta Fermenter: https://bit.ly/36Mlfiq

Brewfather App: https://bit.ly/38JXW7t

Recipe links:
Brewfather: https://share.brewfather.app/7DiymXLT...
Beersmith: https://beersmithrecipes.com/viewreci...


Oktoberfest
AmericanStyle 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
PreBoil 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