SBS Vorfreude Marzen/Oktoberfest Bier (kit) - Beer Recipe - Brewer's Friend

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SBS Vorfreude Marzen/Oktoberfest Bier (kit)

187 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday July 23rd 2022
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Aleppo Oktoberfest 2

by JZ1018

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 20

1.057
1.012
5.8%
21.1
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - DME Golden Light4.5 lb DME Golden Light 44.6 4 58.1%
4.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 19.4%
1 lb Weyermann - Floor-Malted Bohemian Pilsner1 lb Floor-Malted Bohemian Pilsner 36.3 1.9 12.9%
0.75 lb Weyermann - Caramunich Type 20.75 lb Caramunich Type 2 34 45 9.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 17.55 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 5 min 3.5 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
McMinnville OR
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Steeping -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.07 24.3  
Grain absorption losses (steep / mash) -0.41 -1.6  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.43 g | 17.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 6.07 24.3
Equipment Profile Used: System Default
 
Notes

Ferment at 50°. Prior to packaging raise temp to 65° to clean any diacetyl. Lager at 34° for 6 weeks.

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  • Last Updated: 2022-12-13 22:09 UTC