Oktoberfest 2020 Re-run - Beer Recipe - Brewer's Friend

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Oktoberfest 2020 Re-run

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11.3 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12.6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mike Rousseau
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday September 8th 2020
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Oktoberfest Lager

by Daily_brewer

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 23

1.060
1.013
6.1%
20.6
12.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 35%
13 lb American - Munich - Light 10L13 lb American - Munich - Light 10L 33 10 41.4%
6 lb Munich Dark6 lb Munich Dark 37 15.5 19.1%
1.40 lb German - Vienna1.4 lb Vienna 37 4 4.5%
31.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Domestic Hallertau2.5 oz Domestic Hallertau Hops Pellet 4 Boil 60 min 15.14 50%
2.50 oz Domestic Hallertau2.5 oz Domestic Hallertau Hops Pellet 4 Boil 10 min 5.49 50%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
1 each Camden Tablet Water Agt Mash 0 min.
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
36 qt Strike Water = 163.5 Infusion -- 152 °F 60 min
27 qt Strike Water = 205 Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.99 gal (51.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.99 gal (3.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.29 gal (57.15 qt). Suggest reducing strike water volume to 9.49 gal (37.95 qt) and adding 2.29 gal (9.15 qt) sparge/top-off. 11.78 47.1  
Strike water volume at mash thickness of 1.5 qt/lb 11.78 47.1  
Mash volume with grains 14.29 57.1  
Grain absorption losses -3.93 -15.7  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 7.4 29.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.99 g | 52 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 11.3 g | 45.2 qt) 12.6 50.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.6 g | 50.4 qt) 11.3 45.2  
Total: 19.18 76.7
Equipment Profile Used: System Default
 
Notes

BREW DAY Sept 9, 2020
SPLIT BATCH EACH SPLIT USES DIFFERENT YEASTS (820 & 830)
PITCH YEAST @ 58-60 F
2nd use of the yeast ( re-pitch on top)
MOVE TEMPERATURE TO FERMENTATION TEMP
FERMENT 2 WEEKS @ 50-52 F
DIACETYL REST 3 DAYS @ 62 F
LAGER TRANSITION DROP 4 F DEGREES PER DAY
LAGER IN KEEZER @ 36 F

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  • Last Updated: 2020-09-29 20:13 UTC