Oide Wiesn Festbier 24 - Beer Recipe - Brewer's Friend

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Oide Wiesn Festbier 24

8983 calories 940.4 g 20 qt
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.42 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 70%
Calories: 8983 calories (Per 20qt)
Carbs: 940.4 g (Per 20qt)
Created: Saturday August 24th 2024
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OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 23

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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row 37 1.2 37%
10 lb Briess - Aromatic Munich Malt 20L10 lb Aromatic Munich Malt 20L 35.4 20 37%
5 lb Briess - Goldpils Vienna Malt5 lb Goldpils Vienna Malt 36.8 3.5 18.5%
2 lb Dingemans - Cara 20 MD (Caravienne) 2 lb Cara 20 MD (Caravienne) 34 20 7.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz GR Tettnanger (2.7AA)2.5 oz GR Tettnanger (2.7AA) Hops Leaf/Whole 2.7 First Wort 0 min 7.99 55.6%
2 oz Gr Hallertau Mittlefruh(5.7AA)2 oz Gr Hallertau Mittlefruh(5.7AA) Hops Pellet 5.7 Boil 60 min 13.5 44.4%
4.50 oz / $ 0.00
 
Yeast
CellarScience - German
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
12 Gal Distilled + 5 Gal Filtered Tap + 1 Tbsp CaCl + 10 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.67 gal (54.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.67 gal (6.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 7.17 g | 28.7 qt) 7.92 31.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.67 g | 54.7 qt) 14.42 57.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18.05 72.2
Equipment Profile Used: System Default
 
Notes

Infuse to 152F, hold 40 min, infuse to 159F, hold 20 min, infuse to 165F, recirc, sparge. Boil 60 min. 1 whirlfloc tab. Whirlpool with counter flow and immersion chillers. Collect in two 5 gal fermenters. Pitch 1 1/2 dry yeast packets in each. Ferment at 52F.

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  • Last Updated: 2024-10-26 19:52 UTC