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Rocktoberfest Lager

Brewed: 08/19/2012   Bottled: 09/15/2012

Yes, the Rockies' run to the World Series was a couple years ago and they quickly returned to the dismal team we are used to, but in honor of that amazing month and a half in 2007, I named my Oktoberfest beer "Rocktoberfest Ale".  Amazingly, after a pretty pathetic start in 2009, the Rockies turned things around from the 2nd to the worst record in the league to actually making the playoffs as the wild card again.  They really should thank me for making this beer, because I am sure without it, they never would have been able to make it.

Rocktoberfest Ale was a dark, balanced, almost sweet brew with a modest bitterness... great to drink on a cold October night watching someone else in the NLCS or World Series, or along with brats grilled in my backyard.  Heck, I even cracked open a few while watching the Broncos stink.

Starting in 2010, this changed to a classic Oktoberfest lager.  It is a clean lager with a rich German malt aroma and flavor.  It is dark gold, almost orange or red.  It's hop bitterness is pretty balanced, but may be toward the malty side.  There is not really a pronounced hop flavor or aroma.  It has a medium body with a smooth creamy mouth-feel.  The German Munich and Vienna malts come together nicely in this beer.

This was my 2nd lager and my 2nd All-Grain batch.

To be ready by October, I wanted to start brewing this toward the beginning of August.  But, things got busy and I ended up brewing late.  Here is a blog entry on the first brew day of this lager.

Batch 2 was basically the same as batch 1. Batch 3 was larger and used my new biab process. I also decided to use Columbus for the bittering hops, which certainly is not authentically German, but is a lot less expense than using Hallertauer for the same job. Batch 4 reverted back to my more traditional mash tun process rather than the BIAB.

To see blog posts about Rocktoberfest, go to: http://blog.ericshepard.com/search/label/Rocktoberfest

Rocktoberfest Lager (AG) --- Batch 4

Style
Oktoberfest/Marzen
Batch Size
5.50 gal
Type
All Grain
Boil Size
7.99 gal
Brewhouse Efficiency
70.00
Boil Time
90 minutes

Recipe Characteristics

Recipe Gravity
1.057 SG
Estimated FG
1.014 SG
Recipe Bitterness
29.1 IBUs (Rager)
Alcohol by Volume
5.8 %
BU : GU
0.509



Recipe Color
11.7 SRM
Color


Measured OG:
1.058

Measured FG:
1.012
ADF:
79%

Measured ABV:
6%

Ingredients

Ingredients
Amt Name Type # %/IBU
5 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 46.5 %
3 lbs 1.9 oz Munich Malt (9.0 SRM) Grain 2 25.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 16.2 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 4 12.1 %
0.50 oz Magnum [15.20 %] - Boil 47.0 min Hop 5 27.0 IBUs
0.57 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.50 oz Hallertauer [4.30 %] - Boil 15.0 min Hop 7 2.2 IBUs
0.57 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
2.0 pkg SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] Yeast 9 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.46 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (1.61gal, 4.00gal) of 168.0 F water Recipe Notes
Boil and add hops as instructed above. Add irish moss and yeast nutrient as directed. Cool as close to 55 as possible and pitch rehydrated yeast. Aerate with blender. Ferment between 50 and 55 for 10 days followed by 7 days around 68F.

Brewing Record

Brew Date:
8/19/2012

Strike Temp:
168
Mash Temps:
154 throughout
Pre-boil OG
(1.047 SG)
Pre-boil Vol
8.25 (7.99 gal)
Actual Mash Efficiency


Pitch Temp
52
Fermentation





Day 1: 50 signs of fermentation by end of the day.
Day 2: 52ish
Day 3: 55ish (rutt) 52 (tuke) both fermenting away
Day 6: 54ish (rutt) 52 (tuke) both still fermenting



Click here to see previous recipes
 
Brewing Notes:
08/15/2012 esheppy
Updated recipe. Will probably buy ingredients tomorrow.
08/16/2012 esheppy
Got my ingredients.
08/19/2012 Brew Day esheppy
Brewed it up. Everything went well. Mash through church. 90 minute boil. Used my pre-chiller to help cool into the 60's then, racked to my 5 gallon carboy and left it in ice for an hour or two. Then, I racked that into two Mr. Beer fermentors. Pitched both at about 52 degrees.
08/20/2012 esheppy
By the end of day 1, but fermentors are going. Both are at 50.
08/22/2012 esheppy
Rutt running a bit higher in the 55 or 56 range. Tuke is right at 52. Both are fermenting away.
08/25/2012 esheppy
Rutt at about 54. Tuke still right about 52. Both still have kraussen.
08/26/2012 esheppy
Kraussen starting to fall. Think I will let both fermentors warm up to get yeast cleanup going. Both still below 55.
09/05/2012 esheppy
Was going to keg tonight, but there was an issue with the beer-out poppet valve on the keg. Did take a sample. Both at 1.012 which puts the ABV right at 6%. Perfect IMHO. Flavor also wonderful.
09/15/2012 esheppy
Finally kegged this up. Pressurized to 30 psi and then placed in conditioning cooler. Will probably start drinking in about a month.
09/30/2012 esheppy
Have had in keggerator for a couple of days. Tried sample today. No carbonation, but wonderful munich malt flavor. Pressurized to 15psi. Will try another sample tomorrow I think during Monday night football.
11/08/2012 esheppy
Finished the keg. I am a little sad to see it go, but I am really looking forward to drinking "Eric the Awful".
Comments:
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