Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

179 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Tim Hayes
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday June 25th 2016
1.055
1.008
6.2%
26.5
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 33.3%
8 lb German - Vienna8 lb Vienna 37 4 33.3%
6 lb German - Red X6 lb Red X 36 12 25%
2 lb German - CaraMunich III2 lb CaraMunich III 34 57 8.3%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12 Boil 60 min 20.02 33.3%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 20 min 6.43 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 308 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Sacc Rest Infusion -- 151 °F 60 min
5.5 gal Batch Sparge Infusion -- 200 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.92 gal (55.68 qt). Suggest reducing initial water volume to 10.08 gal (40.32 qt) and adding 1.92 gal (7.68 qt) sparge/top-off. 12 48  
Strike water volume at mash thickness of 2 qt/lb 12 48  
Mash volume with grains 13.92 55.7  
Grain absorption losses -3 -12  
Remaining sparge water volume 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 13.39 g | 53.6 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 18.25 73
Equipment Profile Used: System Default
 
Notes

I bought a sack of Best Malz Red X and I am adding it to every amber colored beer I brew. Subbing out Munich with Red X in this recipe.

Going to pitch two packs of rehydrated Saflager W-34/70 in each carboy at 48F. Set my freezer for 50F and let ferment for two days. Then I will begin to raise the temp for the next week to accelerate the lager fermentation.

After primary fermentation is complete, I will lower the temps to freezing over a few days. I will fine with gelatin and keg.

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  • Last Updated: 2016-06-25 17:56 UTC