001 - Oktoberfest - Beer Recipe - Brewer's Friend

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001 - Oktoberfest

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Croas
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Sunday September 2nd 2018
1.052
1.008
5.7%
19.5
12.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.48 lb American - Pale 2-Row16.48 lb Pale 2-Row 37 1.8 62.8%
7.80 lb German - Vienna7.8 lb Vienna 37 4 29.7%
1.30 lb German - Caramel Pils1.3 lb Caramel Pils 35 2.4 5%
0.65 lb American - Chocolate0.65 lb Chocolate 29 350 2.5%
26.23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.60 oz Domestic Hallertau2.6 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 15.3 57.1%
1.95 oz Domestic Hallertau1.95 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 4.16 42.9%
4.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
11 g Calcium Chloride Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 633 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum: l Ca+2 SO4• 2H2O ~1.8 tsp
Epsom Salt: l Mg+2 SO4• 7H2O ~1.1 tsp
Table Salt: l NaCl ~0.2 tsp
Calcium Chloride: l Ca+2 Cl2• 2H2O ~2.5 tsp
Magnesium Chloride: l Mg+2 Cl2• 6H2O
Chalk: l Ca+2 CO3 ~1.3 tsp
Baking Soda: l Na+ HCO3 ~1.2 tsp
Slaked Lime: l Ca(OH)2
Lye: l NaOH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 gal Temperature -- 151 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.67 gal (58.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.67 gal (10.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.21 gal (60.85 qt). Suggest reducing strike water volume to 9.9 gal (39.61 qt) and adding 3.21 gal (12.85 qt) sparge/top-off. 13.12 52.5  
Strike water volume at mash thickness of 2 qt/lb 13.12 52.5  
Mash volume with grains 15.21 60.9  
Grain absorption losses -3.28 -13.1  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 4.91 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.67 g | 58.7 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 18.03 72.1
Equipment Profile Used: System Default
 
Notes

This beer took 2nd place in this year's 10th annual Virginia beer blitz. Hope you enjoy it.



Award Winning Recipe
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  • Last Updated: 2018-09-26 19:34 UTC