BOO!!! aka Big Ol' Octoberfest - Beer Recipe - Brewer's Friend

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BOO!!! aka Big Ol' Octoberfest

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 75% (brew house)
Source: rampdawg
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Monday March 5th 2012
1.070
1.018
6.9%
36.4
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Munich4 lb Munich 38 6 29%
4 lb German - Vienna4 lb Vienna 37 4 29%
4 lb German - Pilsner4 lb Pilsner 38 1.6 29%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.6%
0.15 lb German - CaraRed0.15 lb CaraRed 34 20 1.1%
0.15 lb German - CaraBohemian0.15 lb CaraBohemian 33 75 1.1%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 1.8%
0.25 lb American - Caramel / Crystal 30L0.25 lb Caramel / Crystal 30L 34 30 1.8%
0.50 lb German - CaraAmber0.5 lb CaraAmber 34 23 3.6%
13.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Tradition1 oz German Tradition Hops Pellet 4.9 Boil 60 min 26.7%
0.75 oz Spalt0.75 oz Spalt Hops Pellet 3.9 Boil 60 min 20%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 30 min 13.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 3.5 Boil 30 min 13.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 10 min 6.7%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 3.5 Boil 10 min 6.7%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 1 min 6.7%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 3.5 Boil 1 min 6.7%
3.75 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5 Gals. Crystal Springs bottled+3 Gals. distilled+ 2 tsp. Burton water salts.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 protein rest Temperature -- 122 °F 30 min
2 head retention Temperature -- 134 °F 20 min
2 sacc. rest Temperature -- 154 °F 60 min
mash out Temperature -- 168 °F 10 min
16 Sparge -- 170 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.04 24.2  
Mash volume with grains 7.14 28.6  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

Brewed 3/7/12 OG 1.078-FG 1.023 ABV 7.205
Primary till 3/29/12 @ 54 degrees
36 hr. diacetyl rest

Secondary till 4/15/12 @ 34 degrees
Raised temp to 70 and kegged with corn sugar and some of the bottom yeast 4/16/12

Primed pressure good on 4/30/12 tapped and gave it a 1 pint bottom blow. Put pressure at 27 psi and started lagering at 34 degrees

5/20/12 Drew a pint to check progress. It taste great right now. Will not touch again till the fall

Will not know how this fully turned out until 9/29/12. I am lagering it <40 degrees till then like a true Oktoberfest.

10/5/12 Mmmmmmmm mmm mm. Necter of the Gods. A truly fantastic Oktoberfest. Can't wait till March. Gonna do it again.

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  • Last Updated: 2012-10-07 15:47 UTC