Oktoberfest with a little smoke - Beer Recipe - Brewer's Friend

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Oktoberfest with a little smoke

243 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Wednesday June 24th 2020
1.073
1.020
6.9%
30.9
8.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb German - Pilsner8.25 lb Pilsner 38 1.6 59.1%
4.40 lb Munich - Light 10L4.4 lb Munich - Light 10L 33 10 31.5%
1 oz United Kingdom - Crystal 45L1 oz Crystal 45L 34 45 0.4%
1.25 lb Smoked Malt1.25 lb Smoked Malt 37 3 9%
13.96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 120 min 18.88 57.1%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 8.65 28.6%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 30 min 3.33 14.3%
1.75 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.24 20.9  
Mash volume with grains 6.35 25.4  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.26 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.07 g | 32.3 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Mash in at a strike temperature of 130 °F (54 °C). Rest for 30 minutes then raise the mash to conversion temperature at 154 °F (68 °C). Hold for one hour and sparge at 172 °F (78 °C).

Collect wort until the specific gravity falls below 1.008 or pH exceeds 5.8. Add water so you have a little over 6 gallons (23 L) (I want 7 gallons) of wort before the boil.

Boil the wort for two hours, adding hops at 120, 60 and 30 minutes remaining in the boil. After the boil, cool the wort with a wort chiller and aerate well.

Pitch the yeast at 65 °F (18 °C), but drop the temperature over the course of one week to 55 °F (13 °C). Hold at 55 °F (13 °C) until fermentation is complete — about two weeks. Rack and lager at 35 °F (1.6 °C). Lager for a minimum of one month, preferably longer.

This is version 2.0, I increased German Pilsner to 8.25 from 7.5m lbs Munich to 4.4 from 4.0 and Smoke to 1.5 from 1 and increase 60 minute hops to .50 from .25, looking to get more beer into fermentation increased OG from 1.066 to 1.073

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  • Last Updated: 2021-07-14 14:40 UTC