OKTOPUSFEST - Beer Recipe - Brewer's Friend

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OKTOPUSFEST

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.6 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mateo Meda
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday July 3rd 2023
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 22

1.049
1.012
5.0%
18.9
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Extra Pale Premium Pilsner Malt4 kg Extra Pale Premium Pilsner Malt 38 1.5 85.1%
500 g Weyermann - Munich Type I500 g Munich Type I 38 6 10.6%
200 g Weyermann - Carapils200 g Carapils 34.5 2.1 4.3%
4,700 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Barth-Haas - Hallertauer Mittelfrüher35 g Hallertauer Mittelfrüher Hops Pellet 3 Boil 60 min 13.81 35%
65 g Barth-Haas - Hallertauer Mittelfrüher65 g Hallertauer Mittelfrüher Hops Pellet 3 Aroma 5 min 5.11 65%
100 g / 0.00 €
 
Yeast
Lallemand - LalBrew NovaLager
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
10 - 20 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Agua de Coruaña PRUEBA ALCALINIDAD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 2 25 25 25 25
Low mineral profile is called for in this beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 90 min
Sparge -- 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 21.6 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 25.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

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  • Public: Yup, Shared
  • Last Updated: 2023-07-06 07:55 UTC