Smokey Oktober - Beer Recipe - Brewer's Friend

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Smokey Oktober

179 calories 18.9 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: 70% (brew house)
Source: dpatrickv
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday March 21st 2012
1.054
1.014
5.4%
35.4
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Maple Syrup2 lb Maple Syrup 30 35 17.8%
8 lb German - Munich Dark8 lb Munich Dark 37 15.5 71.1%
0.25 lb American - Smoked Malt0.25 lb Smoked Malt 37 5 2.2%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.9%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 60 min 15.11 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 12.75 50%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 15 min 7.5 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Kölsh 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.23 32.9
Equipment Profile Used: System Default
 
Notes

Add 1 pint of Maple Syrup to 14 Quarts of water. Dough in and hold mash at 155°F for 60 minutes. Heat 14 quarts water to 168°F. Begin runoff and sparge, collecting 24 quarts sweet wort. Pitch yeast, seal and ferment at 68°F for eight to ten days. Prime with 1 cup maple syrup, bottle and condition cool for at least two months.

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  • Last Updated: 2013-01-07 16:27 UTC