Beer 2016.04
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Overview
- Style: Chocolate Oktoberfest Ale
- Codename: Choktober
- Brewmaster:Ron Olson
- Based on: [1]
- Type: All-grain
- Initial Gravity: 1.050
- Final Gravity: 1.014
- ABV: 4.73
- Brewed: 2016-09-11
- Kegged: 2016-11-01
- First served: ????
- Last served: ????
Brew Participants
Those who stuck through thick and thin:
- Ron (Brewmaster)
- Justin
- An
- Monica
- Jacob
- Corinna
Brewing
Mash
Grain Bill: (Something's not recorded correctly here. We had 12 lbs of grain, but this only adds up to 10. I think one of these numbers didn't get updated when we went to buy more grain. I can't remember which. Might be CaraMunich? Justin (talk) 17:02, 18 September 2016 (CDT))
- 6.01lb German Munich Avengard (#424)
- 1.0lb UK Chocolate (#315)
- 1.0lb UK Pale Ale (#318)
- 1.0lb German Vienna (#427)
- 1.0lb CaraMunich (#412)
Mash Schedule:
- Type: Single step
- Equipment 10 gal igloo cooler
- Grain Weight: 12.0 lb
- Mash Water/Grain Ratio: 1.33 Qt/lb
- Grain Temp: ~65F
- Strike Water: 4 gallons (16 quarts) @ ~170F
- Mash Temp: ~150F (measured at end of mash)
- 60 Min Mash
Sparge
- Sparge Temp: ~168F
- 5 gallons (20 quarts)
Boil
- Start volume: ~5.5 gal
- Boil time: 60 min
- 1oz German Tettnang Hop Pellets (30 min)
- .5oz Czech Saaz Hop Pellets (30 min)
- 1tsp Irish Moss (45 min)
- .5oz Czech Saaz Hop Pellets (Flame Out)
- End volume: ~4.25 gal. Added .75 gallons of distilled water.
- Initial Gravity: 1.050 (after distilled water was added)
Fermenting
- Primary: Wyeast German Ale yeast in a 6 gallon carboy.
Kegging
Keg 6 (Could use a new label)