R&B Oktoberfest 2024 - Beer Recipe - Brewer's Friend

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R&B Oktoberfest 2024

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.65 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bruce and Rich
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday December 23rd 2023
1.060
1.009
6.7%
31.3
9.1
5.6
21.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bestmalz - BEST Pilsen10 lb BEST Pilsen $ 2.18 / lb
$ 21.80 		37 1.9 42.8%
7 lb Briess - Bonlander Munich Malt 10L7 lb Bonlander Munich Malt 10L 36 10 29.9%
5 lb Briess - Goldpils Vienna Malt5 lb Goldpils Vienna Malt 36.8 3.5 21.4%
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L 35.4 60 4.3%
6 oz Weyermann - Acidulated6 oz Acidulated 27 3.4 1.6%
23.37 lbs / $ 21.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 12.3 Boil 60 min 28.31 60%
1 oz Saphir1 oz Saphir Hops Pellet 3.2 Boil 20 min 2.97 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirl Floc Fining Boil 20 min.
2 tsp CellarScience - FermFed Other Boil 20 min.
0.50 tsp Glucabuster Water Agt Mash 1 hr.
3 ml Foam Axe Water Agt Boil 90 min.
15 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
0.67 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.0-2.5 Volumes
 
Target Water Profile
Balanced Profile
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
6.75 gal Mash in Strike 140 °F 131 °F 15 min
Rest and ramp Temperature 131 °F 146 °F 45 min
Ramp and rest Temperature 146 °F 158 °F 30 min
Ramp and rest Vorlauf 158 °F 170 °F 10 min
Mash out Batch Sparge 170 °F 170 °F 15 min
First run off. Batch Sparge 170 °F 170 °F 10 min
5 gal Second run off. Batch Sparge 170 °F 170 °F 10 min
5 gal Third run off Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.34 gal (57.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.34 gal (9.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.6 30.4  
Mash volume with grains 9.47 37.9  
Grain absorption losses -2.92 -11.7  
Remaining sparge water volume (equipment estimates 9.92 g | 39.7 qt) 10.23 40.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.34 g | 57.4 qt) 14.65 58.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13 g | 52 qt) 12 48  
Total: 17.82 71.3
Equipment Profile Used: System Default
 
Notes

Batch #140

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  • Last Updated: 2024-01-25 16:18 UTC