2206 Ocktoberfest - Beer Recipe - Brewer's Friend

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2206 Ocktoberfest

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: BCS
Hop Utilization: 98%
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday January 21st 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 38.5%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 30.8%
3 lb German - Vienna3 lb Vienna 37 4 23.1%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 60 min 23.56 83.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 20 min 1.6 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 648 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 4 75 52 29
4 Gallons WH Water decarbonated
6 Gallons RO Water
4 Grams Gypsum
3 Grams Calcium Chloride
3 Grams Magnesium Chloride
.6 tsp Lactic Acid on standby for mash adjustments
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.32 17.3  
Mash volume with grains 5.36 21.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.64 g | 22.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

3.7 liter yeast starter at 1.040 gives a pitch rate of 2.07M cells/ml/*P

Won 1st Place Salt City Brew Club AHA/BJCP Sanctioned event 39pts September 2016



Award Winning Recipe
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  • Last Updated: 2021-08-01 15:30 UTC