Bob's Marzen Oktoberfest - Beer Recipe - Brewer's Friend

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Bob's Marzen Oktoberfest

210 calories 23.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday February 10th 2017
1.063
1.018
5.9%
19.6
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz German - Vienna8 oz Vienna 37 4 4%
6.40 lb German - Munich Dark6.4 lb Munich Dark 37 15.5 51.7%
5.03 lb German - Pilsner5.03 lb Pilsner 38 1.6 40.7%
7 oz German - CaraMunich I7 oz CaraMunich I 34 39 3.5%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 60 min 17.89 95.2%
0.10 oz Mount Hood0.1 oz Mount Hood Hops Pellet 4.8 Boil 60 min 1.72 4.8%
2.10 oz / $ 0.00
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.87 g | 35.5 qt) 9.3 37.2  
Mash volume with grains (equipment estimates 9.86 g | 39.5 qt) 10.29 41.1  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Mashed with 5.5 gallons at 152 degrees for 60 minutes.
Sparged grains with 2 gallons of heated water to reach 7.5 gallons.
Pre-boil gravity was 10.51-1.052.
Increased boil time from 60 minutes to 90 minutes. Probably could have gotten away with around 75 minutes. My target fermenter volume should have been 5.5 gallons, but ended up being slightly less once the wort cooled.
Post-boil gravity was 1.066.
Cooled wort with immersion chiller down to 51 degrees in 24 minutes. Ambient temperature outside was roughly 41 degrees.
The color of the cooled wort is gorgeous.
The beer fermented for almost 7 days at a temperature ranging between 55-58 degrees. Days 2-6 were the most vigorous.
Sampled beer on day 7 and the gravity was 1.017!
Starting diacetyl rest on day 7 slowly taking beer up to 68 degrees.

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  • Last Updated: 2017-11-01 23:09 UTC