Marzen

Here is the Octoberfest i just brewed monday..

Jeff's Version of Marzen from two recipes....
Brew Type: All Grain Date: 6/7/2010
Style: Oktoberfest/Maerzen Brewer: Jeff
Batch Size: 5.50 gal Assistant Brewer: Class
Boil Volume: 6.72 gal Boil Time: 60 min
Brewhouse Efficiency: 65.00 %

Brewing Steps Check Time Step
6/7/2010 Clean and prepare equipment.
-- Prepare Ingredients for Mash
Amount Item Type
5 lbs Pilsner (Weyermann) (1.7 SRM) Grain
2 lbs 8.0 oz Munich I (Weyermann) (7.1 SRM) Grain
2 lbs 8.0 oz Vienna Malt (Weissheimer) (3.0 SRM) Grain
9.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain
8.8 oz Biscuit Malt (23.0 SRM) Grain
8.8 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain
8.8 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain
5.0 oz Carapils 6-Row (Briess) (1.3 SRM) Grain
3.0 oz Special Roast (Briess) (50.0 SRM) Grain

40 min Mash Ingredients
step1: Add 15.89 qt of water at 150.6 F
40 min - Hold mash at 138.0 F for 40 min
40 min step2: Decoct 4.20 qt of mash and boil it
40 min - Hold mash at 153.0 F for 40 min
-- Sparge with 4.27 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.72 gal
-- Estimated Pre-boil Gravity is: 1.048 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 0.57 oz Hallertauer Mittelfrueh [4.60 %] (60 min) Hops
60 min 0.57 oz Tettnang [4.50 %] (60 min) Hops
15 min 0.57 oz Hallertauer Mittelfrueh [4.60 %] (15 min) Hops
15 min 1.13 oz Saaz [4.60 %] (15 min) Hops

-- Cool wort to fermentation temperature

1 Pkgs Wyeasty Octoberfest -

6/7/2010 Measure Original Gravity: __1.054___ (Estimate: 1.056 SG)
6/7/2010 Measure Batch Volume: ____5.85____ (Estimate: 5.50 gal)
6/18/2010 Measure Final Gravity: ________ (Estimate: 1.016 SG)

Taste Rating (50 possible points): 0.0
wort tasted very nice, had just the busquit flavor i wanted and the hops were just notacible which may be out of style..

Notes
didnt wait the correct times for the three waiting periods as it was late..then finished with close to 6 gallons..which made my OG off..took 24 hours for the yeast ot bubble good then put in lagerator this morning at 54 degrees...06-09-10