Oktoberfest Re-Rack

Our annual Oktoberfest gathering is on! And it's always made better by that sweet scent of a freshly produced beer. Looks like about 14 gallons in the secondaries, so that'll be around 13 gallons by the time it gets bottled.

This year, I rushed to brew an Oktoberfest. But I was slow about the rushing due to some brewery improvement projects, so the desired 60 days of lagering is actually going to be about 30 before the first batch comes out. That pushes it to Märzen territory. 

Normally I would just declare it an Oktoberfestbier and let it sit for another month, but a neighbor has requested a birthday brew. That leaves me with only one viable option: bottle half, continue to lager the other half. One good thing about brewing in quantity is that you can do good by your neighbors and still have leftovers. 

This recipe ended up with a good malt front and a pleasantly floral bitterness; presumably by the time the six or so Oktoberfestbier gallons make it through the lager, that will have waned into something more subtle. The Märzen may just be a bit hoppier than normal, but that's a tolerable situation.

Groktoberfest

OG: 1.060
FG: 1.008
Mash volume: 10 gal
Boil volume: 19 gal
Mash temp: 128F -> 148F -> 154F

Fermentation temp: 50F

GRAIN
19 lbs Pilsener
7.5 lbs Munich Light
6.75 lbs Munich Dark
1.12 oz Crystal 120L
1.12 oz CaraPils

HOPS
1 oz Hallertau fwh
1 oz Hallertau 60m
2 oz NZ Pacifica 60m
2.25 oz Tettnanger 5m
0.75 oz Tettnanger 0m

Wyeast Oktoberfest blend
Pitch @60F
Ferment @49-50F, 3 weeks
Diacetyl rest @58F, 2 days
Lager @38-40F, 30-90 days 

Ale Pail Man approves, though he was subsequently drained of all character.

Mash out. Spin on.

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