Apple Cinnamon Oktoberfest Ale - Beer Recipe - Brewer's Friend

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Apple Cinnamon Oktoberfest Ale

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jody Hughes
Hop Utilization: 93%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday September 26th 2022
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OG: 1.054 FG: 1.013 ABV: 5.3% IBU: 21

1.056
1.013
5.8%
25.4
7.3
n/a
46.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Weyermann - Pilsner3.25 lb Pilsner $ 1.87 / lb
$ 6.08 		36 1.5 32.5%
3.25 lb Weyermann - Munich Type I3.25 lb Munich Type I $ 1.87 / lb
$ 6.08 		38 6 32.5%
2.50 lb Weyermann - Vienna Malt2.5 lb Vienna Malt $ 3.82 / lb
$ 9.55 		37 3.5 25%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L $ 1.86 / lb
$ 1.86 		35.4 20 10%
10 lbs / $ 23.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops $ 2.63 / oz
$ 2.63 		Pellet 5 Boil 60 min 16.44 50%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops $ 2.12 / oz
$ 2.12 		Pellet 4.5 Boil 20 min 8.96 50%
2 oz / $ 4.75
 
Other Ingredients
Amount Name Cost Type Use Time
64 oz apple juice $ 0.08 / oz
$ 5.12 		Flavor Primary 0 min.
3 oz Cinnamon stick $ 1.00 / oz
$ 3.00 		Spice Secondary 0 min.
4 g salt Water Agt Mash 0 min.
$ 8.12
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
$ 5.09 / each
$ 10.18
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 10.18 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 110 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Strike 165 °F 151 °F 90 min
5.25 gal Fly Sparge 190 °F 169 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.95 g | 23.8 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.25 21  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

This is a pretty true Oktoberfest lager without the lager yeast.

Noting to not use gypsum here and max 4 grams of calcium chloride in the mash. (to maintain a high malty flavor).

Ideally this should involve decoction mashing of boiling the mash for 20 minutes at the end. Not doing that. As usual, I will mash for around 90 minutes and fly sparge takes about 30 more until I've drained out pre-boil volumes.

In fermenter I will add 64 oz of apple juice, or last time I used one or two frozen juice concentrates.That adds less volume to get the apple in there.

I added about 3 or 4 cinnamon sticks to the secondary.

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  • Last Updated: 2022-10-10 15:12 UTC