Firstfest - Beer Recipe - Brewer's Friend

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Firstfest

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 45 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 89% (brew house)
Source: Chris & Ryan's Octoberfest
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Thursday August 18th 2022
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1.066
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Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 53.6%
13.50 lb Weyermann - Munich Type I13.5 lb Munich Type I 38 6 40.2%
21 oz Weyermann - Vienna Malt21 oz Vienna Malt 37 3.5 3.9%
12 oz Briess - Caramel Munich 60L12 oz Caramel Munich 60L 35.4 60 2.2%
33.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 22.92 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Chalk Water Agt Mash 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 30 48 72 56 112
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.59 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.35 gal (73.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.35 gal (25.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.27 gal (61.08 qt). Suggest reducing strike water volume to 9.32 gal (37.26 qt) and adding 3.27 gal (13.08 qt) sparge/top-off. 12.59 50.3  
Strike water volume at mash thickness of 1.5 qt/lb 12.59 50.3  
Mash volume with grains 15.27 61.1  
Grain absorption losses -4.2 -16.8  
Remaining sparge water volume (equipment estimates 10.21 g | 40.8 qt) 10.36 41.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.35 g | 73.4 qt) 18.5 74  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 22.95 91.8
Equipment Profile Used: System Default
 
Notes

Mashed at 152 for 70 minutes. Began recirculation through HERMS to raise temp to mash out.

19.5 Brix after sparge (14 gal) Raised volume to 18.5 gals. Boiled 45 minutes. Post-boil Brix 16.2 (OG 1.066)

Ferment at 50F until SG 1.013 (80% attenuation). Then raise temp 3-4 degrees every day until 60F. Let yeast cleanup for 3-5 days and complete fermentation at 60F.

SG 1.016 on 4Sep22 at 60F.

Cold crash to at least 40F and add gelatin to clarify. Let sit for 3 days, SG 1.015 on 12Sep22

transfer to kegs and place in kegerator to lager for 2-4 weeks.

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  • Last Updated: 2022-09-15 00:07 UTC