Igloo Ice Oktoberfest - Beer Recipe - Brewer's Friend

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Igloo Ice Oktoberfest

220 calories 23.7 g 16.9 oz
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Beer Stats
Method: Partial Mash
Style: Märzen
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Based on AHA - Klang Freudenfest 2017
Calories: 220 calories (Per 16.9oz)
Carbs: 23.7 g (Per 16.9oz)
URL: https://www.reggiebeer.com/ReggieWeb.php?Web=1000246
Created: Monday July 3rd 2017
1.066
1.018
6.2%
20.9
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Vienna1 lb Vienna 37 4 10.4%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 10.4%
0.33 lb Belgian - CaraVienne0.33 lb CaraVienne 34 20 3.4%
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich 35 8 34.3%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 31.2%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 10.4%
9.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Tradition1 oz German Tradition Hops Leaf/Whole 7.1 Boil 60 min 15.06 50%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Aroma 20 min 5.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling sugar       Amount: 4 oz.      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal -- -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.53 g | 26.1 qt) 3.2 12.8  
Mash volume with grains (equipment estimates 6.53 g | 26.1 qt) 3.39 13.5  
Grain absorption losses (steeping) -0.29 -1.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.2 12.8
Equipment Profile Used: System Default
 
Notes

This beer took first place in the Amber Malty European Lager category at the Greater Topeka Hall of Foamers (GTHoF) Brew Bash on 10/28/2017. A low tech lager method was used featuring an Igloo cooler and cold water.

Brewed on 7/3/2017

Mash grains at 160 F for 60 minutes. Add mash wort to H2O and return to boil. Add LME and DME, return to boil. Add 1 oz German Tradition hops, boil 40 minutes. Add 1 oz Tettnanger hops, boil 5 minutes. Add Irish Moss, boil 15 minutes. Total boil time - 60 minutes. Cool in H2O bath. Pitch yeast from pack (no starter).

Ferment in primary between 52-56 F for 2 weeks. Rack to secondary and raise to 60 F. Hold for 4 days. Drop to 48 F over 2 days. Lager between 48-50 F for 10 days. Raise to 68 F over 8 days and bottled. Bottle condition for 4 weeks and enjoy!



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  • Last Updated: 2017-12-29 07:14 UTC