Castleman Oktoberfest - Beer Recipe - Brewer's Friend

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Castleman Oktoberfest

190 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Castleman Brewery
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday July 7th 2018
1.058
1.010
6.3%
20.6
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Munich5 lb Dry Malt Extract - Munich 42 8 52.6%
5 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Belgian - Special B8 oz Special B 34 115 5.3%
8 oz German - CaraFoam8 oz CaraFoam 37 1.8 5.3%
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 5.3%
16 oz German - Red X16 oz Red X 36 12 10.5%
16 oz American - Victory16 oz Victory 34 28 10.5%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 5.3%
8 oz Belgian - Special B8 oz Special B 34 115 5.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 11.7 Boil 45 min 16.58 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 10 min 3.49 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Whirlpool 5 min 0 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp whirlfoc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Fort Worth, TX - 2016 Water Quality Report (AVG)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 5 17 20 29 177
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 4.17 16.7  
Grain absorption losses (steep / mash) -0.56 -2.3  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 2.44 g | 9.8 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 4.96 19.9  
Total: 4.17 16.7
Equipment Profile Used: System Default
 
Notes

pitch at 62 degrees hold for 2 weeks
raise temp to 67 for 3 days
move to secondary and hold at 59 degrees for 4 weeks
cold crash at 35 degrees for 2 days
move to keg - carbonate at 38 degrees at 13 lbs

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  • Last Updated: 2018-09-03 02:15 UTC