| 017 - MrB-Coopers - Oktoberfest |
| Oktoberfest/Märzen |
| Type: Extract | Date: 11/1/2012 | ||||||||||||||||||||
| Batch Size (fermenter): 2.13 gal | Brewer: Stats & Brew | ||||||||||||||||||||
| Boil Size: 1.00 gal | Asst Brewer: | ||||||||||||||||||||
| Boil Time: 5 min | Equipment: My Mr Beer Equipment | ||||||||||||||||||||
| End of Boil Volume 0.96 gal | Brewhouse Efficiency: 72.00 % | ||||||||||||||||||||
| Final Bottling Volume: 2.02 gal | Est Mash Efficiency 0.0 % | ||||||||||||||||||||
| Fermentation: Ale, Single Stage, 14-28 | Taste Rating(out of 50): 30.0 | ||||||||||||||||||||
| Taste Notes: | |||||||||||||||||||||
Ingredients |
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Beer Profile |
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| Est Original Gravity: 1.050 SG | Measured Original Gravity: 1.043 SG | ||||||||||||||||||||
| Est Final Gravity: 1.013 SG | Measured Final Gravity: 1.012 SG | ||||||||||||||||||||
| Estimated Alcohol by Vol: 4.8 % | Actual Alcohol by Vol: 4.1 % | ||||||||||||||||||||
| Bitterness: 21.0 IBUs | Calories: 142.4 kcal/12oz | ||||||||||||||||||||
| Est Color: 11.7 SRM | |||||||||||||||||||||
Carbonation and Storage |
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| Carbonation Type: Bottle | Volumes of CO2: 2.7 | ||||||||||||||||||||
| Pressure/Weight: 52.23 g | Carbonation Used: Bottle with 52.23 g Table Sugar | ||||||||||||||||||||
| Keg/Bottling Temperature: 70.0 F | Age for: 28.00 days | ||||||||||||||||||||
| Fermentation: Ale, Single Stage, 14-28 | Storage Temperature: 65.0 F | ||||||||||||||||||||
Notes |
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| LBK #1 I may have screwed up and dumped some Star-San in the LBK when topping it off. Not sure but hopefully didn't. Tried tasting the Star-San solution and the wort to see if there was an off flavor. Won't know for sure until the end now. Must be more careful and pay better attention. OG was 10.7 Brix, 1.043 at 70° F. Pitched the dry yeast and agitated with whisk. 121105 - Took the LBK and catch pan down to kitchen today and cleaned off all the krausen that had come out of the lid and returned to fermentation closet. 121115 - Sample 1.014 SG, 5.9 Brix (1.011 corrected SG) Can't describe it but the taste was funny and the beer was extremely cloudy. This may be be my first dumped bacth. Really concerned about the possible Star-San contamination. 121118 - Sample 1.013 SG, 6.0 Brix (1.012 corrected SG) This sample tasted fine and was very clear. I must have just had a big plug of trub in the spigot at last sample. Barb agreed that it tasted fine so I will go ahead and bottle it. Oktoberfest Lager Deluxe Refill Flavor: Balanced ABV (alc/vol): 4.8% SRM (Color): 14 IBU (Bitterness): 21 NET WEIGHT 2.42 POUNDS (1100 GRAMS) This recipe will produce 2 gallons of beer in approximately 2 weeks. Also referred to as Märzenbier, this malty, deep amber colored beer features a smooth body, toffee-like malt richness, and a full, biscuit like bouquet. Sample the celebrated beer of Munich’s world famous Oktoberfest. REFILL INCLUDES: 1 Can Oktoberfest Lager HME 1 Packet Dry Brewing Yeast (under lid of HME) 1 BrewMax LME Softpack - Smooth 1 Packet No-Rinse Cleanser STEP 2: BREWING Brewing beer is the process of combining a starch source (in our case a hopped malt extract) with yeast. Once combined, the yeasts eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. Now we're talkin! Remove the yeast packet from under the lid of the can of Hopped Malt Extract (HME), then place the unopened can and LME softpack in hot tap water.a Using the measuring cup, pour 4 cups of water into your clean 3-quart pot. Bring water to a boil, and then remove from heat. Pour the HME and the LME into the hot water and stir until thoroughly mixed. Fill keg with refrigerated water to the 4-quart mark on the back. Pour the mixture of HME, LME and water into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more refrigerated water. Mix well with the spoon. This mixture of unfermented beer is called wort. Sprinkle the yeast packet into the keg. Screw on the lid.b Put your keg in a location with a consistent temperature between 68°and 76° F (20°-25° C) and out of direct sunlight.c Ferment for 7-14 days, until yeast has settled. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see rising bubbles in the liquid, and there will be bubbles on the surface. Cool, eh!? |
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