Brad's Oktoberfest I - Beer Recipe - Brewer's Friend

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Brad's Oktoberfest I

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.32 gallons
Post Boil Size: 7.07 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brad Olson
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday August 29th 2020
1.056
1.013
5.6%
41.4
17.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb German - Pilsner 38 1.6 53.1%
4.50 lb German - CaraMunich II4.5 lb CaraMunich II 34 46 36.7%
1.25 lb German - Vienna1.25 lb Vienna 37 4 10.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 6.1 Boil 60 min 41.41 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Yeast Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Olson03102019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
200 45 8 12 125 118
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.07 gal Strike 167 °F 158 °F 60 min
Strike -- 158 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.07 16.3  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 6.03 g | 24.1 qt) 7.03 28.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 9.32 37.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 7.07 28.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.07 g | 28.3 qt) 6 24  
Total: 11.1 44.4
Equipment Profile Used: System Default
 
Notes

2.75 Liter Starter. 9.6 ounces of DME.

Mash in with a protein rest at 126°F (52°C) for 20 minutes. Raise to 144°F (62°C) and hold for 20 minutes. Raise to 158°F (70°C) and hold for 30 minutes. Sparge at 169°F (76°C).

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  • Last Updated: 2020-11-21 00:39 UTC