Oktoberfestbier - Beer Recipe - Brewer's Friend

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Oktoberfestbier

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday July 15th 2021
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Brumalt Festber

by Drew Beechum

OG: 1.056 FG: 1.010 ABV: 6.1% IBU: 21

1.052
1.011
5.3%
21.1
5.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb German - Pilsner9.75 lb Pilsner 38 1.6 75%
2.60 lb Weyermann - Munich Type I2.6 lb Munich Type I 38 6 20%
0.65 lb Weyermann - Munich Type II (Dark)0.65 lb Munich Type II (Dark) 37 10 5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Domestic Hallertau58 g Domestic Hallertau Hops Pellet 2.9 Boil 60 min 21.07 100%
58 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 475 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
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
4.06 gal Single Infusion Strike 164 °F 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 5.81 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.67 g | 22.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

If able, Repitch Yeast!

MASH

Water Volume: 4 GAL for ~1.25lb/qt ratio.

  1. Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
    LA: 2mL

    pH: ______

  2. STRIKE WATER: 162F.
  3. Add Grains @ 160F.
  4. Allow Temperature to fall to 150/151F prior to closing lid.
  5. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  6. Add 5L of Boiling Water at the end of Mash and stir into solution
  7. Begin Vorlauf!

    SPARGE

  8. Heat 7.5gal of Water to 174F. Add to Sparge Vessel.
  9. Recirculate 4 times prior to collecting wort.
  10. Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.

    BOIL

  11. Check Pre-Boil Gravity (goal: 1.042) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ __F

    PRE-BOIL pH:     ____

  12. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  13. Boil for 90 minutes (goal OG: 1.052)
  14. Add Hallertau Hops @ 60 min.
  15. Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
  16. Chill wort rapidly to ~70F after completion of Boil.
  17. Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  18. Gravity feed 5.5gal (20L) of wort from Mash Cooler into Catalyst Fermenter
  19. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).

    ORIGINAL GRAVITY: ______ (goal: 1.052)

    FERMENTATION

  20. Goal Starting Temp: 48F. Oxygenate for 60s prior to Pitching.
  21. Pitch yeast @ 48F.
  22. Hold temperature @ 48F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 50F

    carbonate to approximately 2-2.5 volumes
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  • Last Updated: 2023-08-28 21:33 UTC