Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

178 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday August 5th 2020
1.054
1.013
5.4%
22.7
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 43.5%
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 43.5%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 8.7%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 6 Boil 60 min 22.65 100%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 185 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
3.4 gal Infusion 122 °F 122 °F 20 min
Temperature 149 °F 149 °F 30 min
Temperature 158 °F 158 °F 30 min
Temperature 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.83 gal (51.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.82 gal (3.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.47 gal (73.86 qt). Suggest reducing initial strike volume to 10.16 gal (40.64 qt) and adding 6.47 gal (25.86 qt) sparge/top-off. 16.63 66.5  
Strike water volume (equipment estimates 15.95 g | 63.8 qt) 16.63 66.5  
Mash volume with grains (equipment estimates 17.79 g | 71.2 qt) 18.47 73.9  
Grain absorption losses -2.88 -11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.83 g | 51.3 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11.3 45.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.3 g | 45.2 qt) 10.5 42  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Pitch at 48, aerate with pure oxygen. Ferment at 50. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before carbonating and serving.

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  • Last Updated: 2021-07-14 15:15 UTC