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Fest Bier 3
This Fest Bier is for the ASH 8th Annual Oktoberfest brewed 2/8/02
| Brewer: | Barry Tingleff | Email: | tsalez@aol.com | |||||
| Beer: | Fest Bier 3 | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 13 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.066 | FG: | 1.018 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | All 20 gal of RO is untreated. | |||||||
| Grain: | 16 lb. Belgian DWC Pilsner 1 lb. Weissheimer German Wheat malt 14 lb. German Munich |
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| Mash: | 75% efficiency | |||||||
| Dough in @135°F to rest @126°F for 30 min. Pull first decoction & rest @ 152°F 10 min, then boil 10 min. Raise mash to 145°F for 45 min. Pull 2nd decoction to raise to 155°F for 10 min. Pull 3rd decoction to raise to 168°F to mash out for 10 min..Hoping to start w/13 gal @ 1.065-1.070 wort. | ||||||||
| Boil: | 90 minutes | SG 1.054 | 16 gallons | |||||
| Add 1 tablespoon Irish Moss last 15 min. of boil. | ||||||||
| Hops: | 1 oz. Tettnanger (7.5% AA, 90 min.) 1 oz. Hallertauer (4.1% AA, 45 min.) 1 oz. Saaz (3.4% AA, 30 min.) |
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| Yeast: | 1/2 gal starter from White Labs WLP 820 Oktoberfest/Marzen Lager Yeast. | |||||||
| Log: | Ferment @ 50°F for 2 weeks. Diacetyl rest for 24 hrs. then lager @ 36°F as long as I can wait. Save 1/2 for Oktoberfest 10/19/2002. | |||||||
| Carbonation: | 2.6 volumes | Keg: 11.2 psi @ 36°F | ||||||
Recipe posted 02/03/02.
