Mostly Traditional Oktoberfest - Beer Recipe - Brewer's Friend

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Mostly Traditional Oktoberfest

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Source: David Young
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday March 13th 2024
1.052
1.012
5.2%
18.1
9.6
5.2
34.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb American - Vienna15.5 lb Vienna 35 4 75.6%
3 lb Munich3 lb Munich 37 6 14.6%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 9.8%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops $ 2.25 / oz
$ 4.50 		Pellet 3 Boil 60 min 11.48 50%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops $ 2.25 / oz
$ 3.38 		Pellet 3 Boil 30 min 6.61 37.5%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.25 / oz
$ 1.13 		Pellet 3 Boil 0 min 12.5%
4 oz / $ 9.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 tbsp Wyeast - Beer Nutrient Other Boil 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
1 Each
Cost:
$ 10.25 / each
$ 10.25
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
$ 15.00 / each
$ 15.00
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 25.25 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Strike 158 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 7.28 g | 29.1 qt) 7.63 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.31 61.3
Equipment Profile Used: System Default
"Mostly Traditional Oktoberfest" Märzen beer recipe by David Young. All Grain, ABV 5.23%, IBU 18.09, SRM 9.58, Fermentables: (Vienna, Munich, CaraMunich I) Hops: (Hallertau Mittelfruh) Other: (Campden Tablet, Beer Nutrient, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2024-03-18 22:43 UTC