OKTOBERFEST / Märzen - Beer Recipe - Brewer's Friend

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OKTOBERFEST / Märzen

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday August 9th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Munich Type I5 lb Munich Type I $ 1.35 / lb
$ 6.75 		38 6 43.5%
2.81 lb German - Pilsner2.81 lb Pilsner $ 1.25 / lb
$ 3.51 		38 1.6 24.4%
1.50 lb German - Vienna1.5 lb Vienna $ 1.25 / lb
$ 1.88 		37 4 13%
13 oz German - CaraMunich I13 oz CaraMunich I $ 0.14 / oz
$ 1.82 		34 39 7.1%
6 oz Dingemans - Aromatic Malt6 oz Aromatic Malt $ 0.14 / oz
$ 0.84 		36.3 19 3.3%
1 lb Rice Hulls1 lb Rice Hulls $ 2.00 / lb
$ 2.00 		0 0 8.7%
11.50 lbs / $ 16.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hops Direct - Tettnanger US1 oz Tettnanger US Hops Pellet 5 Boil 60 min 17.51 50%
1 oz BSG - Tradition1 oz Tradition Hops Pellet 6.3 Boil 5 min 4.4 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 4.89 / each
$ 4.89
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 4.89 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 24 65 181 81 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.95 gal Strike 163 °F 152 °F 90 min
3 gal Sparge up to desired final pre-boil volume ( I chose 6 gallons because of my boil-off rate ). Don't forget to be bringing your wort to a boil at this time. Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.2  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.7  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.25 25  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.94 31.7
Equipment Profile Used: System Default
 
Notes

For this beer, all brewing steps are your typical mash & boil.

Fermentation temperature:

Pitch yeast (w/ starter or 2 packets) @ 48 - 53 F
50-55 F : 5-8 days (until 50% Attenuation)

  • At 50% attenuation, start ramping the temperature up 5F every 12 hours until reaching 65-68F
  • Let beer sit between 65-68 F until fermentation is complete (anywhere between 4-10 days)

    Once FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temperature down in 5-8 F increments every 12 hours or so until it reaches 30-32 F. Let beer sit between 30-32 F for 3-5 days.
        Alternatively Option: add gelatin once the temp has reached 50F (10C) and you may be able to keg in 24-48 hours after adding the gelatin.<br />


    at this point, you should either keg or bottle the beer.

    If kegging, then place keg in keezer/ kegerator on gas and let sit for at least 3 days before enjoying. many find great results between the 5-14 day range, but that is up to your preference. Cheers!

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  • Last Updated: 2022-08-23 17:40 UTC