Time to get some Oktoberfest beers in the fermenter. Water is 100% Baton Rouge water. Modification of 1 1/2 teaspoon of chalk, 1/2 teaspoon of gypsum and 1/3 teaspoon of calcium chloride.
How it Actually Went:
Hit the mash temperature spot on. Based on feedback from Andrew at Parish Brewing I checked my ph to be sure my mashes are ending up at the right ph and they are.(which means the other part of his comment about too much roasted grains in the porter was the problem) Ran off 7 gallons and boiled down to 1.052 which was a little low. I am going to go ahead and adjust my efficiency to 67% for the sake of coming in right. I will likely tighten the screw on the malt mill to see what tat does. This beer is on the right in the fermenting tank. It and the Vienna look a lot alike in the fermenter. Pitched the starter and it appears to be fermenting albeit a bit slower than the Vienna.
Update 9/22/2012
Interesting enough around 9/10/2012 the Vienna had fermented out completely while the Oktoberfest stalled at 1.035. I had cold crashed thinking both were done but actually the White Labs Oktoberfest yeast had started very slow and probably needed to be left at 50 degrees for much longer. I believe in the future I will make sure to let this yeast primary for a long time and make larger than normal starters. Interesting enough this led to another experiment. I brought the fermenter temperature up to right at 65 degrees and pitched a package of Safale 05. It fermented the beer down to 1.016 and it tastes pretty darn good! So beer not wasted. All’s well that ends well with more knowledge and a decent yet strange Oktoberfest.
Two days after the 1.016 it finished out further to 1.014 so right on target and very nice. I’m calling it a Foktoberfest for an F’d up Oktoberfest.
Name: Jamils Marzen
Description: strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 90.00
Desired Original Gravity: 1.055
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 5.240
Users Targeted ABV%: 5.400
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 322 GU = 1.054
Grain: Caramunich Malt qty:1
Grain: Munich Malt qty:4
Grain: Pilsner (2 Row) Ger qty:5
Grain: Vienna Malt qty:3
Hop : Hallertauer qty:1.5 at:60 mins. AA=4.80
Hop : Hallertauer qty:0.5 at:10 mins. AA=4.80
Yeast: Octoberfest/Marzen Lager qty:1 Max temp: 58.0 Min temp: 52.0
Style Name: Oktoberfest/Märzen (European Amber Lager)
Jamils Marzen Pocket Brewer XML Code»
Sent from my Windows Phone
<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.055</OriginalGravity>
<OriginalGravityImportExport>1.055</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Jamils Marzen</Name>
<Style />
<Description>strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile</Description>
<StyleIdExact>3B</StyleIdExact>
<StyleIdGeneral>3</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Octoberfest/Marzen Lager</Name>
<ProductID>WLP820</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>4.80</Alpha>
<AlphaText>4.80</AlphaText>
<TinsethIBUS>20</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>0.5</QuantityIO>
<Quantity>0.5</Quantity>
<QuantityText>0.5</QuantityText>
<Alpha>4.80</Alpha>
<AlphaText>4.80</AlphaText>
<TinsethIBUS>2</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramunich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>4</QuantityIO>
<VERSION>1</VERSION>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>4</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Munich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>5</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Vienna Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>00f2d813-971e-4344-ba23-6ee1b2679947</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>
<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Jamils Marzen</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>90</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.015</FG>
<OG>1.055</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.80</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.80</ALPHA>
<AMOUNT>0.0142</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Caramunich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.8144</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.30</COARSE_FINE_DIFF>
<MOISTURE>5.00</MOISTURE>
<DISASTATIC_POWER>72.0</DISASTATIC_POWER>
<PROTEIN>11.50</PROTEIN>
<MAX_IN_BATCH>80.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>2.268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>50.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>90.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Octoberfest/Marzen Lager</NAME>
<TYPE>Lager</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP820</PRODUCT_ID>
<MIN_TEMPERATURE>52.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>58.0</MAX_TEMPERATURE>
<ATTENUATION>69.00</ATTENUATION>
<NOTES>Produces a malty, bock style beer. Does not finish as dry or as fast as White’s German Lager yeast. Longer lagering or starter recommended.</NOTES>
<BEST_FOR>Marzen, Oktoberfest, European Lagers, Bocks, Munich Helles</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Oktoberfest/Märzen</NAME>
<CATEGORY>European Amber Lager</CATEGORY>
<CATEGORY_NUMBER>3</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Lager</TYPE>
<OG_MIN>1.050</OG_MIN>
<OG_MAX>1.057</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>28</IBU_MAX>
<COLOR_MIN>7.0</COLOR_MIN>
<COLOR_MAX>14.0</COLOR_MAX>
<ABV_MIN>4.8</ABV_MIN>
<ABV_MAX>5.7</ABV_MAX>
<NOTES>Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.</NOTES>
</STYLE>
</RECIPE>
