AG25 Oktoberfest - Beer Recipe - Brewer's Friend

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AG25 Oktoberfest

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday June 24th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Munich - Light 10L12.5 lb Munich - Light 10L 33 10 50%
11.50 lb German - Pilsner11.5 lb Pilsner 38 1.6 46%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 1%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 12.14 54.5%
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.43 45.5%
2.75 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Protein Rest Infusion -- 122 °F 25 min
Final Infusion -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.6 g | 26.4 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.6 g | 50.4 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.38 65.5
Equipment Profile Used: System Default
 
Notes

Two step mash process, 122 (25 mins) and 152 (90 min).

Pitch yeast at 62 and hold for 24 hours as fermentation starts. Drop to 50 for 20 days. Raise temp to 65 for 2 days. Drop to lagering temp for at least a month.

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  • Last Updated: 2020-06-24 19:36 UTC