Ed's Oktoberfest - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Ed's Oktoberfest

186 calories 20.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Redleg Ed - Artillery Brewing
Rating:
5.00 (1 Review)

Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=39021
Created: Saturday August 13th 2016
1.056
1.016
5.2%
20.1
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.13 lb German - Munich Light5.125 lb Munich Light 37 6 45.6%
3.50 lb American - Vienna3.5 lb Vienna 35 4 31.1%
1.75 lb German - Kölsch1.75 lb German - Kölsch 37 4.2 15.6%
12 oz German - CaraMunich I12 oz CaraMunich I 34 39 6.7%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 1.1%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Edelweiss Hop Blend0.5 oz Edelweiss Hop Blend Hops Pellet 5.8 Boil 60 min 10.89 50%
0.25 oz Edelweiss Hop Blend0.25 oz Edelweiss Hop Blend Hops Pellet 5.8 Boil 45 min 5 25%
0.25 oz Edelweiss Hop Blend0.25 oz Edelweiss Hop Blend Hops Pellet 5.8 Boil 30 min 4.19 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g CaCl - ALL WATER Water Agt Mash --
1.46 g Gypsum - ALL WATER Water Agt Mash --
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
1 each Irish Moss or Whirl floc Fining Boil 10 min.
4 tsp Yeast nutrient/energizer Other Boil 10 min.
1 tsp Gelatin Fining Primary 12 days
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 12psi       CO2 Level: 2.3 Volumes
 
Target Water Profile
Bru'n Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Bruin water - Brown Full, Expected Mash pH 5.52
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Strike Infusion -- 150 °F --
4.6 gal Maltase rest - whole mash Infusion -- 140 °F 20 min
4 qt Pull & heat to 155 for 5, then boil for 10 Decoction -- 140 °F --
3.6 gal Maltase rest, then start heating to sacch rest Infusion -- 145 °F 20 min
4 gal Sacch rest with decoction added Infusion -- 160 °F 20 min
4.6 gal Mash out Infusion -- 168 °F 10 min
2.4 gal Sparge (heat using Anova) Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.32 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 3.71 14.9  
Mash volume with grains 4.61 18.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Inspired by HBT Biermuncher's Oktoberfast (http://www.homebrewtalk.com/showthread.php?t=39021) but tweaked to fit my tastes & inventory.

Use STC-1000+ DARK LAGER PROFILE (Pr5)(40+ days)
Pitch yeast < 68° (then start profile)
SP0: 54°
dh0: 336 (14 day ferment)
SP1: 54°
dh1: 24 (1 day ramp up)
SP2: 68°
dh2: 48 (2 day D-rest)
SP3: 68°
dh3: 48 (2 days ramp down to lager)
SP4: 34° (Crash, fine and keg)
dh4: 504 (21 day lager in keg)


Substituted Honey Malt for Aromatic and CaraMunich 1 for the 20L & 40L

Last Updated and Sharing
 
1,737
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-12 12:16 UTC