oktoberfest 2015 - Beer Recipe - Brewer's Friend

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oktoberfest 2015

277 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: GARV'S
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Sunday July 12th 2015
1.083
1.021
8.2%
20.3
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Vienna6.5 lb Vienna 37 4 43.3%
3.50 lb German - Munich Light3.5 lb Munich Light 37 6 23.3%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 16.7%
1 lb German - Melanoidin1 lb Melanoidin 37 25 6.7%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.3%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 3.3%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 60 min 13.41 66.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 6.86 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 5 9 4 21
Charlotte NC water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 4.19 g | 16.8 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Mash profile :
10 gallons with 1 tb spoon 5.2 stabilizer
Grain temp 72F
Mash water temp 168F (4 gallons )
Mash Temp at 154F for 60 min
Batch sparge:
1- 2 gallons at 160F for 15 min
2- 2 gallons at 170F for 15 min


Pre boil brix 12 - 13 at 77F
Pre boil volume 6.5 galons
Cooler/ 8.5 gal kettle / bazooka

Post boil brix 19-20 at 70F
post boil volume 5 galon

Recirculating Cooling system:
Water pump (5 gallons per min)
SS chiller immersed on 40lb ice
Plate chiller
*controlling the Flux it's possible to cool the wort from 188F to 48F in 30 min )

Fermenting:
1 stage: plastic bucket 6.5 gall for 7 days
2 stage: glass carboy 6.5 gall for 7 days

Kegging /bottling
Keg 3 gallons forced carb at 20psi for 3 days and at 12psi 4 days (serving at 12psi)

Bottling 2 gallons (2.6 Co2)with 2oz corn sugar
conditioned for 30 days

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  • Last Updated: 2016-06-13 02:33 UTC