Oktober First - Beer Recipe - Brewer's Friend

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Oktober First

184 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BierMuncher/SCB
Calories: 184 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Friday August 26th 2016
1.055
1.018
4.8%
22.2
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 34.8%
2.50 lb American - Vienna2.5 lb Vienna 35 4 21.7%
2 lb German - Melanoidin2 lb Melanoidin 37 25 17.4%
1 lb German - Abbey Malt1 lb Abbey Malt 33 17 8.7%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 8.7%
0.50 lb United Kingdom - Carastan (30/37)0.5 lb Carastan (30/37) 35 34 4.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 5 Boil 60 min 9.45 38.5%
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 5 Boil 45 min 6.94 30.8%
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 5 Boil 30 min 5.81 30.8%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 each Immersion Chiller Other Boil 10 min.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2? Volumes
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 qt Strike water @ 168 Infusion -- 155 °F 60 min
4.9 qt Mash out @ Boiling Temperature -- 165 °F 10 min
18.4 qt Batch Sparge @ 180 Sparge -- 165 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.89 g | 23.6 qt) 5.59 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=39021

Consider using wyeast 1450 instead as Denny fav 50 tends to accentuate the malt character and mouthfeel. Also reported to have lower attenuation and produces very little esters, even when fermented warm, though I will aim to ferment colder.

No starter used
Look up C02 level for Marzen

Drinking notes:
WLP 036, it NEEDS to be lagered for at least 1 month, and do not stir up the gunk at the bottom of the keg/bottle. It's bitter, and weird tasting. A good combination would be gelatin and then a 1 month lager for extremely clear beer. Also, it is slightly too sweet and "sticky" for an oktoberfest beer. Adjust the grain bill to drop FG to something closer to 1.015 and use a LARGE starter to get this beer to ferment extremely clean. A better yeast would be a kolsch yeast, as it tastes cleaner.

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  • Last Updated: 2017-02-01 03:17 UTC