Oktoberfest 2 Brewday

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: BCS Oktoberfest 2
Style: Märzen
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
2.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -            
5 lbs                 Caramel Pils (BestMälz) (2.5 SRM)        Grain         4        38.5 %       
3 lbs                 Vienna Malt (Briess) (3.5 SRM)           Grain         5        23.1 %       
2 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         6        15.4 %       
2 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         7        15.4 %       
1 lbs                 Caramunich II (Weyermann) (63.0 SRM)     Grain         8        7.7 %        
1.50 oz               Tettnang [2.00 %] - Boil 60.0 min        Hop           9        9.6 IBUs     
0.50 oz               Sterling [7.00 %] - Boil 60.0 min        Hop           10       11.2 IBUs    
0.50 oz               Tettnang [2.00 %] - Boil 15.0 min        Hop           11       1.6 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         12       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 17.25 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 10.40 qt of water at 203.6 F                     168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.53gal) of 168.0 F water
Notes:
-----

Brewed 8/14/16. OG was 1.061, a bit too high. Got ~5.5 gallons. Cooled to 45F overnight.

Pitched decanted starter on 8/15/16, 7pm. Aerated by shaking carboy as oxygen regulator was not working. May pitch a packet of S-34/70. The beer will slowly rise to 50F over a 24-hr period.

8/16/16, 7pm, about 24 hours after pitching, no visible signs of fermentation. Beer was close to the 50F fermentation temp.

8/17/16: About 48 hours after pitching, beer had been at 50F for ~24 hours, and despite lack of proper oxygenation there was a decent krausen and airlock activity going. Nevertheless to ensure complete and fast fermentation I pitched 1 packet of S-34/70 yeast after rehydrating it first in boiled water.