Fätzen Schindeefest (extract) - Beer Recipe - Brewer's Friend

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Fätzen Schindeefest (extract)

Created: Friday June 7th 2013
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189 calories 20.8 g 12 oz
Beer Stats
Method: Extract
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: FatsSchindee
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
1.057
1.016
5.4%
24.9
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich 35 8 31.6%
5 lb Liquid Malt Extract - Munich5 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 52.6%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 5.3%
4 oz German - CaraBohemian4 oz CaraBohemian 33 75 2.6%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 5.3%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Northern Brewer - Hallertau 1.2 oz Hallertau Hops Pellet 4.1 Boil 60 min 18.69 60%
0.80 oz Northern Brewer - Hallertau 0.8 oz Hallertau Hops Pellet 4.1 Boil 15 min 6.18 40%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: ~2/3 cup      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Store-bought RO water.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.58 g | 26.3 qt) 3.43 13.7  
Mash volume with grains (equipment estimates 6.58 g | 26.3 qt) 3.55 14.2  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.42 1.7  
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  
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: 3.43 13.7
Equipment Profile Used: System Default
 
Notes

Steep grains in 2 qts water at 155F (~165 strike temp) for 45 minutes. Sparge with 2 qts water at 170, then add 2.5 gallons for total of a 3.5 gal boil. Add 2+ gal chilled water to chill and top off to 5.5 gal in fermentor.

Primary (in 6.5 gal bucket or 6/6.5 gal carboy) at 50F for 2-3 weeks. D-rest at 64F for 2-3 days. Rack to 5 gal carboy and lager at 34F for 7 weeks minimum.

Prime and bottle (or keg) to 2.5 Vol CO2.

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  • Last Updated: 2014-07-25 02:05 UTC