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

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SBS Vorfreude Marzen/Oktoberfest Bier (all grain)

184 calories 16.9 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: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday August 6th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner 38 1.8 75.8%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 12.6%
0.75 lb Weyermann - Caramunich Type 20.75 lb Caramunich Type 2 34 45 6.3%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.2%
2 oz Weyermann - Acidulated2 oz Acidulated 27 3.4 1.1%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.36 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 5.93 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 1 min 0.71 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
McMinnville OR
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
Strike water volume at mash thickness of 1.5 qt/lb 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

Ferment at 50°. Prior to packaging raise temperature to 65°for a few days to clean any diacetyl. Lager at 34° for 6 weeks.

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  • Last Updated: 2022-11-27 22:46 UTC