Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday July 29th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Grouse Malt House - Vienna Millet Malt5 lb Vienna Millet Malt $ 0.00 / lb
$ 0.00 		34 3 48.8%
4 lb Eckert Malting - 4L Rice4 lb 4L Rice $ 0.00 / lb
$ 0.00 		30 4 39%
1 lb US - Light Roasted Millet1 lb Light Roasted Millet $ 0.00 / lb
$ 0.00 		25 17.5 9.8%
4 oz Grouse Malt House - Caramel Millet 240L4 oz Caramel Millet 240L 25 240 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 10.03 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 60 min 13.49 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 1 hr.
10 ml Ceramix Flex Other Mash 1 hr.
10 ml Ondea Pro Other Mash 1 hr.
1 g Brewtan B Other Mash 1 min.
1.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 min.
1.70 g Epsom Salt Water Agt Mash 1 min.
0.50 g Gypsum Water Agt Mash 1 min.
1 each Whirlfloc Fining Boil 5 min.
3.75 g Yeastex 61 Other Boil 5 min.
0.80 g Calcium Chloride (anhydrous) Water Agt Sparge 1 min.
0.90 g Epsom Salt Water Agt Sparge 1 min.
0.20 g Gypsum Water Agt Sparge 1 min.
11 each Fermcap Other Primary 1 min.
1 each Pure O2 Other Primary 1 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 10 12 65 55 18
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Protein Rest Temperature -- 125 °F 15 min
Saccharification Temperature -- 145 °F 60 min
Gelatinization Temperature -- 176 °F 60 min
2.35 gal Sparge Temperature -- 170 °F 1 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 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.4 25.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 5.5 22  
Total: 8.11 32.4
Equipment Profile Used: System Default
 
Notes

Pitch at 50, free rise to 55, diacetyl rest at 65

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  • Last Updated: 2024-08-18 22:04 UTC