Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

205 calories 20.1 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: 12.35 gallons
Post Boil Size: 11.13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Sunday September 15th 2024
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RB Oktoberfest Marzen - 10 gal

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OG: 1.054 FG: 1.014 ABV: 5.2% IBU: 24

1.062
1.014
6.3%
26.2
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Bohemian Pilsner18 lb Bohemian Pilsner 38 1.9 72%
4 lb Munich4 lb Munich 37 6 16%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 4%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 4%
1 lb German - Abbey Malt1 lb Abbey Malt 33 17 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 25.71 66.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 1 min 0.52 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Mash 5 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.51 psi       Temp: 42 °F       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
15.73 gal Single Infusion 148 °F 148 °F 60 min
mashout Temperature 148 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.23 gal (48.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.23 gal (0.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing strike water volume to 10 gal (40 qt) and adding 0.94 gal (3.75 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.75 qt/lb 10.94 43.8  
Mash volume with grains 12.94 51.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 4.66 g | 18.7 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.23 g | 48.9 qt) 12.35 49.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11.13 44.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.13 g | 44.5 qt) 10.5 42  
Total: 15.73 62.9
Equipment Profile Used: System Default
 
Notes

Pressure ferment at 72 degrees and at 1 bar with a spunding valve.

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  • Last Updated: 2024-09-15 04:23 UTC