Oktoberfake - Beer Recipe - Brewer's Friend

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Oktoberfake

189 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.98 liters
Post Boil Size: 27.18 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Thursday July 29th 2021
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OG: 1.053 FG: 1.010 ABV: 5.6% IBU: 20

1.061
1.017
5.8%
27.6
8.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Weyermann - Pilsner4.7 kg Pilsner 36 1.5 71.2%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 3%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 3.5 15.2%
0.70 kg Weyermann - Caramunich Type 10.7 kg Caramunich Type 1 33.5 35 10.6%
6.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Tradition (Germany)35 g Hallertau Tradition (Germany) Hops Pellet 6.3 Boil 60 min 27.55 100%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 180 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
4g CaCl
4g MgSo4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.3 L Strike 67 °C 60 °C 20 min
Temperature 60 °C 70 °C 40 min
Temperature -- 78 °C 15 min
13.3 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 22.4
Mash volume with grains 26.8
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 14.9 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24 L) 27.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.2 L) 24
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

20 mins at 60C, then set to raise to 70C with mash setting.

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  • Public: Yup, Shared
  • Last Updated: 2021-07-29 10:46 UTC