Jungfrau Oktoberfest - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Jungfrau Oktoberfest

182 calories 19 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.35 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Josh Weikert
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday July 11th 2023
1.055
1.014
5.4%
23.9
12.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.88 lb United Kingdom - Maris Otter Pale2.875 lb Maris Otter Pale 38 3.75 46%
2.88 lb Munich - Light 10L2.875 lb Munich - Light 10L 33 10 46%
8 oz United Kingdom - Crystal 45L8 oz Crystal 45L 34 45 8%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 16.2 Boil 45 min 21.52 44.4%
0.25 oz Yakima Chief Hops - Saaz CZ0.25 oz Saaz CZ Hops Pellet 2.2 Boil 20 min 2.41 55.6%
0.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Beta rest Infusion -- 144 °F 45 min
3.8 qt Alpha rest Infusion -- 160 °F 30 min
Starting Mash Thickness: 1.76 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.76 qt/lb 2.75 11  
Mash volume with grains 3.25 13  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 2.55 g | 10.2 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.35 13.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

Recipe from Josh Weikert in the Craft Beer & Brewing magazine Spring 2023 issue, tweaked slightly (flavor hops; my system).

BIAB. Hochkurz step mash for a dryer beer. 11 qt at 144º for 45 min beta rest, then add 3.8 qt boiling water to raise temp to 160º for 30 min alpha rest. No sparge.

Could omit the 20 min hops, and move the 45 min bittering addition to 60 min to get about equivalent IBUs.

Start fermentation at 50° F, and after 3-4 days, slowly raise temp 1° F per day for 10 days to 60°, then let rise to 66° for a D-rest.

Last Updated and Sharing
 
143
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-02 06:00 UTC
  • Snapshot Created: 2023-07-11 12:38 UTC