Märzen / Octoberfest - Beer Recipe - Brewer's Friend

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Märzen / Octoberfest

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 6.18 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday September 9th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb American - Pilsner8.6 lb Pilsner 37 1.8 39.8%
6.50 lb Bestmalz - BEST Munich Dark 6.5 lb BEST Munich Dark 36.23 11 30.1%
4.80 lb Bestmalz - BEST Vienna4.8 lb BEST Vienna 37 3.8 22.2%
1.70 lb Weyermann - Caramunich Type 31.7 lb Caramunich Type 3 34 57 7.9%
21.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Hallertau Mittelfruh2.25 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 60 min 17.08 75%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 20 min 3.45 25%
3 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.96 psi       Temp: 45 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dallas Water (Ward)
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
6.75 gal Batch Sparge -- 151 °F 60 min
7.75 gal Sparge -- 169 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.75 27  
Mash volume with grains (equipment estimates 3.66 g | 14.6 qt) 8.48 33.9  
Grain absorption losses -2.7 -10.8  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 9.7 38.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.18 24.7  
Top off amount 4.82 19.3  
Going into fermentor 11 44  
Total: 16.45 65.8
Equipment Profile Used: System Default
 
Notes

1 package of Wyeast stepped up to 5.2L starter (1.7+1.7+1.7)

Fermentation Schedule:
Start at 50 degrees
At 50% attenuation
Increase temp by 5 degrees every 12 hrs. until 65-68 degrees
Once final gravity is reached Cold Crash and add gelatin

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  • Public: Yup, Shared
  • Last Updated: 2021-09-21 18:17 UTC