21-9 Oktobearfest - Beer Recipe - Brewer's Friend

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21-9 Oktobearfest

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday June 27th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.29 lb Bairds - Vienna Malt5.29 lb Vienna Malt 37 3.5 46.8%
2.61 lb Bestmalz - BEST Munich2.61 lb BEST Munich 37 6.3 23.1%
2.28 lb American - Pilsner2.28 lb Pilsner 37 1.8 20.2%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 4.4%
8 oz Honey Malt8 oz Honey Malt 37 25 4.4%
2 oz Belgian - Special B2 oz Special B 34 115 1.1%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 24.34 78%
16 g Saaz16 g Saaz Hops Pellet 3.5 Boil 15 min 3.41 22%
72.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
2 g Gypsum Water Agt Mash 0 min.
6.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Total Water Needed
6.73 Gallons
Strike Water Temp
160 Fahrenheit
Total Mash Volume
7.58 Gallons
PreBoil Wort
6.25 Gallons
PostBoil Wort
5.50 Gallons
Into Fermenter
5.25 Gallons
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.24 17  
Mash volume with grains 5.14 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 6.25 25  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.25 21  
Total: 7.91 31.7
Equipment Profile Used: System Default
 
Notes

http://brulosophy.com/recipes/moktoberfest/

– Mash at ~152°F for 60 minutes (4.75 gallons)
– Sparge with 170°F water (4.5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!

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  • Last Updated: 2021-06-18 18:19 UTC