Oktoberfest - Kveik Hothead - Beer Recipe - Brewer's Friend

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Oktoberfest - Kveik Hothead

194 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alan Burton
Hop Utilization: 97%
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday August 30th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb 1886 Malt House - NY Pilsner Malt5 lb NY Pilsner Malt 37 1.8 43.5%
5 lb Proximity - Munich Malt5 lb Munich Malt 37.3 10 43.5%
1 lb Briess - Dark Munich Malt 30L1 lb Dark Munich Malt 30L 36 30 8.7%
0.50 lb Weyermann - Caramunich Type 20.5 lb Caramunich Type 2 34 45 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 18.38 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5 oz       CO2 Level: 2.65 Volumes
 
Target Water Profile
Wisconsin Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 164 2 1 386.2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.23 32.9  
Mash volume with grains 9.15 36.6  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.54 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.54 22.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.54 g | 22.2 qt) 5 20  
Total: 8.23 32.9
Equipment Profile Used: System Default
"Oktoberfest - Kveik Hothead" Märzen beer recipe by Alan Burton. BIAB, ABV 6.24%, IBU 18.38, SRM 12.55, Fermentables: (NY Pilsner Malt, Munich Malt, Dark Munich Malt 30L, Caramunich Type 2) Hops: (Hallertau Tradition (Germany)) Other: (Campden Tablets, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-12-07 02:45 UTC