Okbuerquefest - Beer Recipe - Brewer's Friend

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Okbuerquefest

234 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cass Palmer
Calories: 234 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Friday October 20th 2017
1.070
1.020
6.5%
24.0
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb American - Munich - Light 10L26 lb Munich - Light 10L 33 10 84.2%
2.50 lb American - Victory2.5 lb Victory 34 28 8.1%
20 oz American - Caramel / Crystal 15L20 oz Caramel / Crystal 15L 35 15 4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.2%
2 oz American - Chocolate2 oz Chocolate 29 350 0.4%
30.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 80 min 11.76 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 30 min 12.24 50%
4 oz / $ 0.00
 
Yeast
Wyeast - California Lager 2112
Amount:
6 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 533 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.81 gal Infusion -- 148 °F 60 min
7.7 qt Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.2 gal (52.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.2 gal (4.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.28 gal (53.11 qt). Suggest reducing strike water volume to 9.53 gal (38.12 qt) and adding 1.28 gal (5.11 qt) sparge/top-off. 10.81 43.2  
Strike water volume at mash thickness of 1.4 qt/lb 10.81 43.2  
Mash volume with grains (equipment estimates 13.08 g | 52.3 qt) 13.28 53.1  
Grain absorption losses -3.86 -15.4  
Remaining sparge water volume (equipment estimates 6.5 g | 26 qt) 6.3 25.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.2 g | 52.8 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.8 43.2  
Top off amount 0.2 0.8  
Going into fermentor 11 44  
Total: 17.11 68.4
Equipment Profile Used: System Default
 
Notes

Mash at 148

Sparge at 175

6 packages of WLP810 San Francisco Lager

Whirlpool 30 minutes after flame out

Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 4.6 gallons (17.5 L) of 168 °F (76 °C) water to stabilize at 151 °F (66 °C). This is a medium-thin mash using 1.4 quarts of strike water per pound of grain (2.9 L/kg). This ratio will help to maximize fermentability. Mash for 60 minutes and slowly sparge with 175 °F (79 °C) water. Collect approximately 6.2 gallons (23.5 L) of wort runoff and boil for 80 minutes. While boiling, add the hops, Irish moss, and yeast nutrient as per the schedule. After the boil is complete, cool the wort to 65 °F (18 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 58 °F (14 °C). Hold at that temperature until fermentation is complete. This may take 12 to 14 days. After fermentation is complete, gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO2. Allow the beer to age for at least four more weeks to fully develop the flavors and enjoy your Oktoberfest clone.

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  • Last Updated: 2019-12-29 18:35 UTC