Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

214 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.237 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday August 28th 2021
1.065
1.014
6.6%
50.5
37.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Proximity - Pale Ale Malt5 lb Pale Ale Malt 37 3.5 35.7%
5 lb The Swaen - Swaen Pilsner5 lb Swaen Pilsner 38 2 35.7%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 7.1%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 7.1%
1 lb Briess - Blackprinz Malt1 lb Blackprinz Malt 25 500 7.1%
1 lb The Swaen - GreenSwaen Vienna1 lb GreenSwaen Vienna 36.8 4 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 60 min 34.12 66.7%
1 oz Barth-Haas - Hallertauer Magnum1 oz Hallertauer Magnum Hops Pellet 13.5 Boil 15 min 16.33 33.3%
3 oz / $ 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Natural Spring Water (bottled)
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
5 gal Steeping 149 °F 152 °F 60 min
2 gal Sparge 180 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains (equipment estimates 2.37 g | 9.5 qt) 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 0.75 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 6 24
Equipment Profile Used: System Default
 
Notes

BRIX: 9.8=1.039 OG. after adding yeast: BRIX 10%=1.04
Steeped at 148F for 60 min
Sparged with 180F water for 5-10 min
Final - Hydrometer - 1.008


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  • Last Updated: 2021-11-09 01:38 UTC