Oktoberfest 2019 - Beer Recipe - Brewer's Friend

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Oktoberfest 2019

52 calories 4.8 g 100 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 90% (ending kettle)
Source: Asgeir
Calories: 52 calories (Per 100ml)
Carbs: 4.8 g (Per 100ml)
Created: Sunday May 12th 2019
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OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 26

1.056
1.011
6.0%
23.6
13.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,050 g Munich - Light 10L2050 g Munich - Light 10L 33 10 37.9%
1,630 g United Kingdom - Maris Otter Pale1630 g Maris Otter Pale 38 3.75 30.1%
1,630 g German - Vienna1630 g Vienna 37 4 30.1%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 1.8%
5,410 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 11 Boil 60 min 17.95 25.4%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 4.4 Boil 7 min 5.67 74.6%
67 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 538 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
NRV/NRA Rælingen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tilsatt 4 ml melkesyre i mesk for å senke pH fra 5,57 til 5,42.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Basemalt Infusion -- 67 °C 30 min
12.5 L Skylling Sparge -- 76 °C 10 min
Starting Mash Thickness: 3.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20
Mash volume with grains 23.6
Grain absorption losses -5.4
Remaining sparge water volume 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 22 L) 26
Estimated amount in fermentor 26
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Let this beer sit in the fridge for a solid 4–6 weeks before opening it! Not only will the lagering time allow the beer to clear to a nice crystalline amber, but it will also round off the bitterness and lingering hints of roast, leaving behind a dry, toasty, floral delight. That chocolate malt is the secret ingredient: it keeps the beer nice and dry for months.

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  • Last Updated: 2020-12-01 21:09 UTC