Oktoberfestivus - Beer Recipe - Brewer's Friend

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Oktoberfestivus

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: 2BL Brewing Co.
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday June 11th 2019
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1.054
1.010
5.8%
26.3
14.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 41.5%
4 lb German - Vienna4 lb Vienna 37 4 33.2%
1.50 lb German - Bohemian Pilsner1.5 lb Bohemian Pilsner 38 1.9 12.4%
0.65 lb German - CaraMunich I0.65 lb CaraMunich I 34 39 5.4%
0.65 lb German - Melanoidin0.65 lb Melanoidin 37 25 5.4%
2 oz Belgian - Chocolate2 oz Chocolate 30 340 1%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1%
12.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 20 min 6.19 45.5%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 3.5 Boil 60 min 9.58 34.1%
0.20 oz Magnum0.2 oz Magnum Hops Leaf/Whole 15 Boil 40 min 8.74 9.1%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Leaf/Whole 3.5 Boil 20 min 1.76 11.4%
2.20 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Protein Rest Infusion -- 122 °F 20 min
Beta Saach Rest Infusion -- 149 °F 30 min
Alpha Saach Rest Infusion -- 158 °F 30 min
Mash Out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.52 18.1  
Mash volume with grains 5.48 21.9  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 3.99 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.51 34
Equipment Profile Used: System Default
 
Notes

OG: 1058
FG: 1014

Diacetyl Rest at day 10 for 48 hours.
Lagered at 36 degrees for 6 weeks.
Consider adding touch more hops next time.

2nd Version:
sub'd munich dark and cara-amber, added 2 oz acidulated malt. Added 1/2 tsp gypsum; 1/2 tsp cacl, 1/4 tsp Epsom
6gal Mash, sparged to 6.75gal

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  • Last Updated: 2019-07-22 22:55 UTC