Canterbury Oktoberfest - Beer Recipe - Brewer's Friend

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Canterbury Oktoberfest

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Thursday April 21st 2016
1.061
1.015
6.0%
22.7
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 37.3%
7 lb German - Munich Light7 lb Munich Light 37 6 29%
6 lb German - Vienna6 lb Vienna 37 4 24.9%
1.10 lb American - Caramel / Crystal 60L1.1 lb Caramel / Crystal 60L 34 60 4.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.1%
24.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.21 40%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 9.47 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Dry Hop 15 days 20%
5 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.53 30.1  
Mash volume with grains 9.46 37.8  
Grain absorption losses -3.01 -12.1  
Remaining sparge water volume (equipment estimates 8.38 g | 33.5 qt) 9.73 38.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.26 69.1
Equipment Profile Used: System Default
 
Notes

Yeast: Wyeast 1056/wlpool/us-05; Just need a clean neutral yeast.

Include 1oz Irish Moss at 15 minutes
Review water chemistry, may need to add some CaCO2 to mash water

Mash at 154/155 for 60 minutes. Fly Sparge. Collect 14 gallons for Boil. Boil for 60 minutes. Chill to 68 and pitch yeast.

2 week ferment at the lowest allowable fermentation for the yeast (60-65 degrees). Rack to secondary and ferment at 38 degrees for 2 weeks. Keg/Carb/Drink.

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  • Last Updated: 2017-09-05 15:25 UTC