Salmon Fest Lager
Oktoberfest/Marzen

 

Type: Partial Mash

 Date: 1/26/2006

Batch Size: 5.00 gal

 Brewer: Michael Daniels
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 37.0 Brewhouse Efficiency: 75.0
Taste Notes: Turned out very nice with a good standing white head, good beer for my Salmon fishing trips, hence the name. Gold medal Silver Dollar Fair 2005.
 

Ingredients

Amount Item Type % or IBU
7 lbs 4.8 oz Pale Liquid Extract (8.0 SRM) Extract 83.0 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 5.7 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5.7 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.7 %
2.00 oz Pearle [7.20%] (60 min) Hops 33.8 IBU
0.50 oz Hallertauer Mittelfrueh [4.00%] (10 min) Hops 1.7 IBU
0.50 oz Hallertauer Mittelfrueh [4.00%] (Dry Hop 3 days) Hops -
0.50 tsp Gelatin (Secondary 5.0 hours) Misc
0.50 tsp Irish Moss (Boil 50.0 min) Misc

 

Beer Profile

Est Original Gravity: 1.060 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.8 % Actual Alcohol by Vol: 6.0 %
Bitterness: 35.5 IBU Calories: 269 cal/pint
Est Color: 9.8 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 1.50 lb
Sparge Water: 3.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Add grains to 2 gal. Water. Bring slowly to 170° F. Remove grains and bring liquid to a boil. Total boil is 60 min. Boil 10 min. and add Irish Moss, Boil 45 min. more, adding water as needed to maintain liquid level. Make first German Hallertau addition. Boil 5 min. more. Turn off heat. Remove hops and transfer to fermenting container. Top off to 5 gal. Pitch yeast at 70° to 80° F.
Ferment three days and rack to secondary. Dry hop with 1/2 oz. German Hallertau pellets. Ferment two to three weeks at 60° F or when air lock bubbles more that 1 minute apart. Prime and bottle.