Oktoberfest - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Oktoberfest

194 calories 18.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday July 26th 2018
1.059
1.013
6.0%
22.6
12.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Munich - Light 10L24 lb Munich - Light 10L 33 10 63.9%
1.25 lb German - Bohemian Pilsner1.25 lb Bohemian Pilsner 38 1.9 3.3%
2.35 lb United Kingdom - Maris Otter Pale2.35 lb Maris Otter Pale 38 3.75 6.3%
5.25 lb German - Vienna5.25 lb Vienna 37 4 14%
2.10 lb American - Rye2.1 lb Rye 38 3.5 5.6%
2.63 lb German - CaraMunich I2.625 lb CaraMunich I 34 39 7%
37.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 13.87 42.9%
2 oz Tettnang2 oz Tettnang Hops Pellet 2.2 Boil 60 min 4.96 28.6%
2 oz tettnang2 oz tettnang Hops Pellet 2.2 Boil 30 min 3.81 28.6%
7 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 1586 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 122 °F 20 min
Temperature -- 148 °F 30 min
Temperature -- 156 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.26 gal (73.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.26 gal (25.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.75 gal (58.99 qt). Suggest reducing strike water volume to 8.99 gal (35.98 qt) and adding 2.75 gal (10.99 qt) sparge/top-off. 11.74 47  
Strike water volume at mash thickness of 1.25 qt/lb 11.74 47  
Mash volume with grains 14.75 59  
Grain absorption losses -4.7 -18.8  
Remaining sparge water volume (equipment estimates 11.47 g | 45.9 qt) 11.7 46.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.26 g | 73.1 qt) 18.5 74  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 23.45 93.8
Equipment Profile Used: System Default
 
Notes

Parti-gyle with Dunkel
38 lbs Munich
10 lbs Vienna
5 lbs Caramunich
4.5 lbs Maris Otter
2.5 lbs Pils
4 lbs Rye

20 gall MT (15 R.O., 5 well), no additions
20 gal HLT (15 R.O., 5 Well) no additions


Mash in @9:15. 128' Strike Water, 122' rest.
Started ramp up @9:45.
Start Rest @ approx 148' @ 10:15.
Orig pH 5.8, added 7 tblsp Lactic Acid
Started Ramp up @ 10:45
Rest @ 158' @ 11:00.
Started Ramp up @ 11:30
Final pH about 5.4
Mash out rest @168 @ 11:50
11 gallons wort, 7.5 gallons from HLT; Preboil gravity 1.056
Boil and first hops @1:05
Yeast Pitched @ 78' @3:45

1.061 O.G.
1.016 FG
5.9% ABV

Last Updated and Sharing
 
222
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-15 22:54 UTC