Oktoberfest/Marzen - Beer Recipe - Brewer's Friend

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Oktoberfest/Marzen

286 calories 34.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 70% (brew house)
Calories: 286 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created: Monday August 20th 2012
1.085
1.028
7.6%
11.2
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Vienna7 lb Vienna 37 4 45.2%
2 lb German - Munich Light2 lb Munich Light 37 6 12.9%
1 lb German - Pilsner1 lb Pilsner 38 1.6 6.5%
0.75 lb American - Aromatic Malt0.75 lb Aromatic Malt 35 20 4.8%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 4.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.2%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.5%
2 lb Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light 42 2.5 12.9%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 15 min 33.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 5 min 16.7%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 1 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wirflock Fining Boil 5 min.
1 each Servomicen Other Boil 10 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 Infusion -- 150 °F 60 min
10 Sparge -- 170 °F 5 min
5 Sparge -- 170 °F 1 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.14 g | 32.6 qt) 6.53 26.1  
Mash volume with grains (equipment estimates 8.14 g | 32.6 qt) 7.61 30.4  
Grain absorption losses (steeping) -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.53 26.1
Equipment Profile Used: System Default
 
Notes

Use 2 yeast vials w/starter. Ferment for 24 hrs. @ 70, then slowly (4 Degrees per 4 Hrs.) till @ 55 Degrees for 14 Days. Diacytle rst for 24 hrs. @ 70 degress. Then transfer to secondary, temp as close to 50 degrees as possible for 2 weeks. Then Lager for 5 weeks @ 32 degrees.

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  • Last Updated: 2012-08-20 19:01 UTC