Excelsior Oktober Ale

I conducted "The Great Experiment" today. Is my conical fermenter destined to be a planter? Or is it capable of making beer?

Satan suggested I make something malty, like an Oktoberfest. I chose a recipe by The Master, Charlie Papazian: Winky Dink Märzen. I made a couple of changes. The original recipe calls for 1/2 cup of chocolate malt. I made it 8 ounces. And I chose The Master's signature strain, Cry Havoc. And since Austin Homebrew was out of Hallertauer hops, I used Cascade.

ProMash Brewing Session Printout
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Brewing Date: Friday December 07, 2007
Head Brewer: Jeff
Recipe: Conical Experiment Maerzen

ProMash Brewing Session - Recipe Details Printout
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BJCP Style and Style Guidelines
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09-A German Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Extract (LBS): 8.50
Anticipated OG: 1.049 Plato: 12.16
Anticipated SRM: 24.2
Anticipated IBU: 25.7
Wort Boil Time: 60 Minutes

Actual OG: 1.057 Plato: 13.97
Actual FG: 1.012 Plato: 3.07

Alcohol, Est.: 5.11 By Weight 6.44 By Volume - Full Attenuation.

Grain/Extract/Sugar

% Amount Name Origin Gravity SRM
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11.8 1.00 lbs. Crystal 60L America 1.034 60
5.9 0.50 lbs. Chocolate Malt America 1.029 350
82.4 7.00 lbs. Munich Liquid Malt Extract 1.030 8

Hops

Amount Name Form Alpha IBU Boil Time
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0.75 oz. Cascade Pellet 6.40 23.6 60 min.
0.25 oz. Cascade Pellet 6.40 2.1 15 min.

Extras
Amount Name Type Time
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0.25 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
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WhiteLabs WLP862 Cry Havok

The experiment will be conducted in the same manner and I use my plastic fermenters. I will leave the wort in the fermenter for a week and a half, then add some gelatin to fine it, and let it sit a couple of days. Then I'll keg it.

Tune in next time! Same Beer Time! Same Beer Channel!