Oktoberfest - 2016 - 10 Gal - Beer Recipe - Brewer's Friend

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Oktoberfest - 2016 - 10 Gal

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday August 25th 2023
1.062
1.015
6.1%
0.0
10.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Bohemian Pilsner12 lb Bohemian Pilsner 38 1.9 49%
5 lb Munich5 lb Munich 37 6 20.4%
4 lb German - Vienna4 lb Vienna 37 4 16.3%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 4.1%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 4.1%
1 lb Weyermann - Carapils1 lb Carapils 34.5 2.1 4.1%
8 oz Belgian - Special B8 oz Special B 34 115 2%
24.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 g Gypsum Water Agt Mash 0 min.
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Chalk Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
2 g Table Salt Water Agt Sparge 0 min.
4.40 g Gypsum Water Agt Sparge 0 min.
4.80 oz Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Northfield, MN, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.5 gal (50 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.5 gal (2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.68 gal (50.72 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 0.68 gal (2.72 qt) sparge/top-off. 10.72 42.9  
Strike water volume at mash thickness of 1.75 qt/lb 10.72 42.9  
Mash volume with grains 12.68 50.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.5 50  
Boil off losses -1.5 -6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.81 63.3
Equipment Profile Used: System Default
 
Notes

Found old notes, Not imported from Brewtoad or saved as 2018.

Brewed in August 2016

Must have used 100% RO

Mash: pH 5.2
150F for 15 minutes
150-156 Ramp over 15 minutes
156F for 20 minutes
156-165F ?? Minutes

First runnings: pH 5.2, S.G. 1.082
Final runnings: pH 5.42, S.G. 1.014

Preboil: pH 5.33, S.G. 1.052
Postboid: pH 5.25, S.G. 1.062

This was very well received by brew club

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  • Last Updated: 2023-08-25 05:45 UTC