British Octoberfest - Beer Recipe - Brewer's Friend

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British Octoberfest

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Saturday December 10th 2016
1.047
1.008
5.2%
23.1
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 66.7%
1 kg German - Munich Light1 kg Munich Light 37 6 22.2%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Hallertau Mittelfruh23 g Hallertau Mittelfruh Hops Leaf/Whole 3.6 Boil 75 min 9.5 29.1%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Leaf/Whole 2.4 Boil 75 min 11.01 50.6%
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Leaf/Whole 2.4 Boil 20 min 2.55 20.3%
79 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 66 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.2
Mash volume with grains 15.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 22.3 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Made 1.6L starter with 1 packet saflager s-23, propagated for 24 hours at RT (17C).

Innoculated batch with starter culture and left at RT for 24 hours before moving outside on 12 December (10C).

Fermented for ~3 weeks before racking to secondary.

Lagered for around 6 weeks at external temperature around 5 degrees. Added quarter pack S23 when bottling to 2.5atm (11 February).

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  • Last Updated: 2017-02-11 16:43 UTC