Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Sunday August 10th 2014
1.054
1.013
5.5%
25.5
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Munich - Light 10L8 lb Munich - Light 10L 33 10 34.4%
6 lb American - Vienna6 lb Vienna 35 4 25.8%
8 lb American - Pilsner8 lb Pilsner 37 1.8 34.4%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 4.3%
4 oz American - Chocolate4 oz Chocolate 29 350 1.1%
23.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 14.41 50%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 30 min 11.08 50%
4 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
amber malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 10 65 55 35
5G water except for (mgso4 and salt 10g)
gypsum 0.6tsp- 2Gm
epsom 0.4tsp- 2gm
cacl .8 tsp- 5G
salt 0.2tsp- 1.5gm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.27 29.1  
Mash volume with grains 9.13 36.5  
Grain absorption losses -2.91 -11.6  
Remaining sparge water volume (equipment estimates 7.54 g | 30.2 qt) 7.89 31.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.16 60.6
Equipment Profile Used: System Default
 
Notes

ferment at 50 til gravity 1020-1025
then up to 60 for 2-3D
then slowly back to 50
once down to 50 for 2D rack to 2ndry and slowly back to 38 for 4-8wks

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  • Last Updated: 2015-08-08 22:11 UTC