Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday March 16th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Bestmalz - BEST Pilsen6.5 lb BEST Pilsen 37 1.9 53.1%
5 lb Briess - Bonlander Munich5 lb Bonlander Munich 36 10 40.8%
0.25 lb Briess - Aromatic Munich Malt 20L0.25 lb Aromatic Munich Malt 20L 35.4 20 2%
0.50 lb Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L 35.4 60 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 15.81 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 15 min 7.85 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.07 16.3  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume 4.21 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Smooth, clean, and rather rich with a depth of malt character. A nice deep gold color.

We recommend boiling your hops in a hop bag (muslin sock) or straining them out before primary fermentation.

Add Irish moss or whirlfloc to your boil for the last 15 min. for better clarity. (not included in the kit)

Lagers require additional yeast, please make an appropriate yeast starter, or purchase an additional yeast package.

Diacetyl Rest:
Before transferring your beer to a secondary fermenter, raise the temperature to the ale range(60-70F) for 2-3 days. The purpose is to allow the yeast to reabsorb their diacetyl (tastes like movie theatre butter) that is naturally produced during fermentation.

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  • Last Updated: 2022-01-21 19:25 UTC