The Kaiser Imperial Oktoberfest - Beer Recipe - Brewer's Friend

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The Kaiser Imperial Oktoberfest

285 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Averybrewing.com
Calories: 285 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Tuesday October 29th 2013
1.085
1.024
8.0%
20.8
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 64.9%
2.50 lb American - Vienna2.5 lb Vienna 35 4 12%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 12%
1.50 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 7.2%
0.80 lb American - Aromatic Malt0.8 lb Aromatic Malt 35 20 3.8%
20.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 13.6 Boil 60 min 8.13 9.1%
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 7.17 27.3%
0.40 oz Sterling0.4 oz Sterling Hops Pellet 6 Boil 30 min 5.51 18.2%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 0 min 22.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 22.7%
2.20 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
48 - 59 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 929 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.5 26  
Mash volume with grains 8.16 32.7  
Grain absorption losses -2.6 -10.4  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 5.35 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.85 47.4
Equipment Profile Used: System Default
 
Notes

yeast instructions from Avery:Weihenstephan
Ferm Temp – 55F start, 50F mid ferment, diacetyl rest at 1.030 till terminal

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  • Last Updated: 2013-10-29 03:24 UTC