Marzen You Glad I Didn't Say Oktoberfest? - Beer Recipe - Brewer's Friend

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Marzen You Glad I Didn't Say Oktoberfest?

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.625 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dominick
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday August 11th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Vienna7 lb Vienna $ 2.47 / lb
$ 17.29 		35 4 58.3%
3 lb Munich - Light 10L3 lb Munich - Light 10L $ 2.47 / lb
$ 7.41 		33 10 25%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt $ 3.85 / lb
$ 1.93 		35 20 4.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L $ 2.75 / lb
$ 1.38 		34 60 4.2%
0.50 lb German - Melanoidin0.5 lb Melanoidin $ 3.85 / lb
$ 1.93 		37 25 4.2%
0.50 lb German - Carapils0.5 lb Carapils $ 2.74 / lb
$ 1.37 		35 1.3 4.2%
12 lbs / $ 31.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops $ 2.50 / oz
$ 3.75 		Pellet 3.75 Boil 60 min 20.55 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.50 / oz
$ 1.25 		Pellet 3.75 Boil 10 min 2.48 25%
2 oz / $ 5.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
$ 8.75 / each
$ 8.75
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 8.75 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12 psi       Temp: 36 °F       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
Colorado Springs, CO Tap Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Mash In Strike 162 °F 152 °F 90 min
2 gal Rinse over Grains until pre Boil is 7 gallons of wort Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 76 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains (equipment estimates 5.06 g | 20.2 qt) 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.68 g | 26.7 qt) 6.63 26.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.1 20.4  
Top off amount 0.4 1.6  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

(I will be pressure fermenting with 2 corny kegs and a spunding valve)

Fermentation: Pitched yeast at 76 degrees and let continue to cool to 55 degrees in fermentation chamber. Ferment between 52-58 degrees for 2 weeks. Transfer to Secondary fermentor and Lager around 34 degrees for at least 1 month. Optional to add gelatin to help in clarity.

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  • Last Updated: 2020-08-12 03:39 UTC
  • Snapshot Created: 2020-08-11 16:22 UTC
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