Gordon Strong's Oktoberfest - Beer Recipe - Brewer's Friend

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Gordon Strong's Oktoberfest

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 70% (brew house)
Source: John Stecker
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday November 7th 2012
1.057
1.015
5.5%
21.0
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Dark Munich3 lb Dark Munich 36 10 27.3%
4.50 lb German - Vienna4.5 lb Vienna 37 4 40.9%
3 lb German - Pilsner3 lb Pilsner 38 1.6 27.3%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.3%
0.25 lb German - CaraMunich III0.25 lb CaraMunich III 34 57 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 66.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 to 15 min Temperature -- 131 °F 10 min
Between 144 and 146 F Temperature -- 144 °F 45 min
15 to 20 min Temperature -- 158 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.37 g | 13.5 qt) 2.81 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

*Based on BeerSmith Podcast 48 -Oktoberfest and Marzen Beers with Gordon Strong

link: https://www.youtube.com/watch?v=eDFdHUHap-4&list=UUIDBbUuevoABkbcaqwq7HRQ&index=1&feature=plcp

Notes:

Fermentation - pitch at 46 or 48, keep below 50. Diacetyl rest probably not needed. At secondary, near freezing. 32 to 35 range. "Get a better lager character the closer you get to freezing". Let it sit 6 to 8 weeks at lagering temp. Decent after 1 month.

If yeast has not fully flocculated, add gelatin, or transfer to another keg. Needs to be clear, sparkly.

Fairly well carbonated

Ensure it is well attenuated

Decoction mash as alternate to step

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  • Last Updated: 2012-11-07 21:59 UTC