Zomerbier - Beer Recipe - Brewer's Friend

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Zomerbier

152 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Source: marc
Calories: 152 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Saturday October 10th 2015
1.049
1.016
4.3%
39.6
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.50 kg Belgian - Pilsner0.5 kg Pilsner 37 2.77 22.7%
0.80 kg Belgian - Munich0.8 kg Munich 38 14.51 36.4%
0.80 kg Belgian - Pale Ale0.8 kg Pale Ale 38 7.58 36.4%
0.10 kg Belgian - Cara 20L0.1 kg Cara 20L 34 57.21 4.5%
2.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 70 min 18.44 37.5%
30 g Saaz30 g Saaz Hops Leaf/Whole 2.3 Boil 70 min 16.97 37.5%
10 g Saaz10 g Saaz Hops Leaf/Whole 2.3 Aroma 10 min 1.99 12.5%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Aroma 10 min 2.16 12.5%
80 g / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wijk bij Duurstede (Cothen), UT, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 8 14 13 0 172
boiled and siphoned mash water to remove temporary hardness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
No protein rest Infusion -- 65 °C 30 min
Left too cool after 45' Decoction -- 70 °C 180 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.6
Mash volume with grains 8.1
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 13.6 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.1 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 11
Going into fermentor 11
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

Munich/Pale malts are toasted for 15' in the oven at 150 degC

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  • Last Updated: 2015-10-10 08:54 UTC