Kulmbach Oktoberfest (All Grain) - Beer Recipe - Brewer's Friend

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Kulmbach Oktoberfest (All Grain)

186 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hoyt Brewing Co
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday September 18th 2022
1.057
1.009
6.3%
24.7
5.2
n/a
41.37
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Barke Pilsner Malt3 lb Barke Pilsner Malt $ 2.09 / lb
$ 6.27 		37.03 1.75 17.5%
0.50 lb Weyermann - Carapils0.5 lb Carapils $ 1.75 / lb
$ 0.88 		34.5 2.1 2.9%
0.19 lb Weyermann - CARABELGE0.1875 lb CARABELGE $ 1.75 / lb
$ 0.33 		34 13.6 1.1%
10 lb Dingemans - Pilsen10 lb Pilsen $ 1.60 / lb
$ 16.00 		36.8 1.7 58.2%
3 lb Bestmalz - BEST Munich3 lb BEST Munich $ 1.75 / lb
$ 5.25 		37 6.3 17.5%
0.50 lb Briess - DME Munich0.5 lb DME Munich $ 4.50 / lb
$ 2.25 		45 8 2.9%
17.19 lbs / $ 30.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops $ 2.50 / oz
$ 2.50 		Leaf/Whole 10.7 Boil at 212 °F 90 min 24.67 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 2.50 / oz
$ 2.50 		Leaf/Whole 3.6 Dry Hop at 210 °F 4 days 50%
2 oz / $ 5.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Burton Salts $ 0.10 / tsp
$ 0.20 		Water Agt Mash 90 min.
2 tsp Irish Moss $ 0.10 / tsp
$ 0.20 		Fining Mash 75 min.
$ 0.40
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 638 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 7.5 oz       Temp: 54 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.26 gal 152 F for 1 hour Sparge 156 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 120 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.26 25  
Mash volume with grains 7.59 30.4  
Grain absorption losses -2.09 -8.3  
Remaining sparge water volume (equipment estimates 6.33 g | 25.3 qt) 5.04 20.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 10.29 g | 41.2 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 11.3 45.2
Equipment Profile Used: System Default
 
Notes

All grain beer

Added all grains (loose) to about 7 gallons clean 120 F. water.

Stirred about every 10 min until temp reached 153 F.
Turned stove off, lid on, rest for 2 hour.

Heated seperate water at 170 F. and used as a rinse for grains as I filtered them out of the pot with a strainer.

After all loose grains were filtered out, brought to boil - added hops, with Northern Brewer only at start of boil - boiled 90 min.

Hallertau MIttelfruh hops in at end of boil.
Used Saflager 34/70 with 1 packet of yeast with a starter made, 24 hours previously.

Wort cooled to about 60 F., then yeast starter added and stirred in.
After yeast started, primary was moved to a converted freezer which was set at 50 F, and left to ferment for 3 weeks.

Finishing hops left in for 4 days, then removed.

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  • Last Updated: 2022-10-21 19:07 UTC