Seven Bridges Oktoberfest - Beer Recipe - Brewer's Friend

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Seven Bridges Oktoberfest

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jekyll Brewing
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday June 21st 2019
1.056
1.013
5.7%
26.6
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Munich Light5 lb Munich Light 37 6 49.5%
2.50 lb German - Vienna2.5 lb Vienna 37 4 24.8%
2 lb German - Pilsner2 lb Pilsner 38 1.6 19.8%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 5%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 0.9%
10.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 19.55 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 7.09 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 392 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
3.7 gal Sac Rest Infusion -- 153 °F 60 min
4 gal Batch Sparge Sparge -- 168 °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 3.79 15.1  
Mash volume with grains 4.59 18.4  
Grain absorption losses -1.26 -5  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 5.73 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

Prepare a yeast starter 24 hours before pitching.
Mash in at 153° F. (Optional: after the saccharification rest, raise temperature for mash out by heating during vorlauf or use infusion step mash technique by adding 168° F water).

Conduct a 90 minute boil, following the additions as listed in the ingredients. Chill to 65° F, oxygenate the wort, and pitch the yeast. After active fermentation has started, slowly drop the temperature to 54° F over 24 hours. When just shy of terminal gravity, start raising the temeprature 2-4° F a day to reach 68° F diacetyl rest. Hold at 68° F for 48 hours. After this rest, drop the temperature to 55° F and rack beer into a secondary vessel. Proceed to drop the temperature to lagering temperatures and hold for 1-2 weeks.

After the beer has been resting at low temperatures for 1-2 weeks, it’s time to package!

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  • Last Updated: 2019-06-21 18:36 UTC