Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

183 calories 16.1 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
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Bill
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday July 14th 2022
1.056
1.010
6.2%
16.6
12.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Pilsner11 lb Pilsner $ 0.00 / lb
$ 0.00 		36 1.5 47.8%
8 lb Munich - Light 10L8 lb Munich - Light 10L $ 0.00 / lb
$ 0.00 		33 10 34.8%
4 lb German - CaraMunich I4 lb CaraMunich I 34 39 17.4%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.16 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 8.06 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.33 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Lincoln Nebraska
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.65 30.6  
Mash volume with grains 9.49 38  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 8.09 g | 32.4 qt) 8.98 35.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Ideal temperature range for 34/70 is 53-64 degrees F. Learned after the fact that it is not necessary to oxygenate with dry yeast. This one was slow to start fermentation. Once fermentation is complete, lager for 2-3 weeks at 40 F.

Update 21Sep2023. Took gravity sample after about 2 weeks in primary and had reached 1.014. Started cool down lowering temperature 5 degrees every other day until it gets to 40F. Color is spot on what I was looking for, similar to Sam Adams Oktoberfest.

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  • Last Updated: 2023-10-06 02:37 UTC