Octoberfest - Beer Recipe - Brewer's Friend

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Octoberfest

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.65 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 97%
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Thursday July 28th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Munich Malt6 lb Munich Malt 36.8 7.87 45.3%
6 lb Simpsons - Maris Otter pale6 lb Maris Otter pale 38 2.4 45.3%
1 lb United Kingdom - Crystal 50L1 lb Crystal 50L 34 50 7.5%
0.25 lb German - CaraMunich III0.25 lb CaraMunich III 34 57 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Yakima Chief Hops - German Magnum0.65 oz German Magnum Hops Pellet 13.5 Boil 60 min 27.85 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 6 2 16 320
Base/RO 75/25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.97 gal Strike 164 °F 152 °F 60 min
3.59 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 3.59 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.65 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.5 22  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

Start cool at about 50°F, and hold there for the first forty-eight hours. For every day thereafter, increase temperature by 1°F for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F. Activity in the airlock should be low (but not absent). Then let free rise to ambient temp (70) to ensure a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. Give the beer an additional nine days (now we’re at three weeks in the fermentor), then cold-crash to near-freezing to begin the clearing process. What remains should be a fully attenuated, malt-complex, fairly bitter, drinkable dry beer. All it needs now is carbonation and time.

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  • Last Updated: 2022-08-07 21:52 UTC