Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

194 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Efficiency: 74% (brew house)
Source: Agnaty
Calories: 194 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Thursday August 11th 2016
15.4 °P
4.6 °P
5.9%
26.6
23.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.91 kg American - Vienna3.913 kg Vienna 35 9.18 58.8%
1.60 kg American - Munich - Light 10L1.6 kg Munich - Light 10L 33 25.19 24%
0.60 kg American - Pale 2-Row0.6 kg Pale 2-Row 37 3.31 9%
0.33 kg German - Carapils0.33 kg Carapils 35 1.97 5%
0.15 kg American - Caramel / Crystal 150L0.151 kg Caramel / Crystal 150L 33 398.79 2.3%
0.06 kg German - Acidulated Malt0.064 kg Acidulated Malt 27 7.58 1%
6.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Eureka 10 g Eureka Hops Pellet 18.2 Boil 90 min 22.37 26.3%
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 2.5 Boil 30 min 3.53 42.1%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 2.5 Boil 5 min 0.69 31.6%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g CaCl Water Agt Mash --
4 g CaCl Water Agt Boil 90 min.
 
Yeast
White Labs - Old Bavarian Lager Yeast WLP920
Amount:
1 Each
Cost:
Attenuation (avg):
69.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 523 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       Amount: Cornelius Keg       CO2 Level: 2.60 Volumes
 
Target Water Profile
Chicago, IL, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 13 8 15 27 167
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 71 Celsius Water Infusion -- 66 °C 60 min
10 L 99 Celsius Water Infusion -- 76 °C 10 min
19 L Lauter Speed .38 L/P/M Sparge -- 78 °C 80 min
Starting Mash Thickness: 3.15 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 21
Mash volume with grains 25.4
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 18 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.7
Going into fermentor 22.7
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Pitched 200 ml yeast slurry from work. Cell Count 925, pH 4.77, viability 98%.

Not enough Vienna malt. Had to sub .6kg of Pale 2 Row.

Aerated @ 4 LPM for 90 seconds.

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  • Last Updated: 2016-08-11 16:41 UTC