Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/klang-freudenfest-oktoberfest-grain/
Created: Tuesday September 4th 2018
1.060
1.015
5.9%
23.8
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 28.4%
7 lb Belgian - Munich7 lb Munich 38 6 28.4%
8 lb American - Vienna8 lb Vienna 35 4 32.4%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 8.1%
0.66 lb Belgian - CaraVienne0.66 lb CaraVienne 34 20 2.7%
24.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.35 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 7.43 50%
4 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Added gypsum to mash and lactic acid to sparge water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.25 37  
Mash volume with grains 11.22 44.9  
Grain absorption losses -3.08 -12.3  
Remaining sparge water volume (equipment estimates 6.24 g | 24.9 qt) 7.09 28.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 16.33 65.3
Equipment Profile Used: System Default
 
Notes

Mash in at 129° F (54° C) for 5 minutes. Ramp to 150° F (63° C) and hold for 30 minutes. Run a single decoction mash: remove 40% of the grain and heat it separately to 158–162° F (70–72° C) for 15 minutes, then bring to a boil for 5–10 minutes and return to the mash. Mash out at 167° F (75° C) for 5–10 minutes. Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Ferment in primary for 14–20 days at 52° F (11° C).
Hold a diacetyl rest for three days at 57–59° F (14–15° C). Gradually lower to 48° F (9° C) and hold for 8 days. Gradually lower to 33° F (1° C) and hold another 16 days.

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  • Last Updated: 2018-09-04 20:21 UTC