Smoked Oktoberfest - Beer Recipe - Brewer's Friend

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Smoked Oktoberfest

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: TEB@HBT
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday January 29th 2018
1.051
1.012
5.1%
19.6
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Munich Dark6 lb Munich Dark 37 15.5 47.2%
6 lb German - Vienna6 lb Vienna 37 4 47.2%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.9%
0.20 lb German - Carafa II0.2 lb Carafa II 32 425 1.6%
12.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 13.78 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 12 min 5.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gelatin Fining Secondary --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 30 min
Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.45 17.8  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

6lb Munich Dark cold smoked with beech. Aged two weeks before crushing and mashing.

Once FG achieved, raise temp for 3 days. Cold crash + gelatin for two days.

Gelatin: 2tsp gelatin in 1/4 cup 75f H20, sit for 20 min, then microwave until clear.

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  • Last Updated: 2018-02-04 03:22 UTC