Munich Madness (Oktoberfest/Marzen) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Munich Madness (Oktoberfest/Marzen)

179 calories 15.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil and Palmer
Hop Utilization: 97%
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday August 18th 2019
Similar Recipes

Paulaner Oktoberfest Weisn Clone

OG: 1.054 FG: 1.008 ABV: 5.9% IBU: 22

2206 Ocktoberfest

by Richard F Shoff Jr

OG: 1.058 FG: 1.014 ABV: 5.9% IBU: 23

Oktoberfest Ale

by tenor8

OG: 1.053 FG: 1.010 ABV: 5.7% IBU: 27

1.055
1.009
6.1%
23.8
9.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - German - Bohemian Pilsner Malt5 lb German - Bohemian Pilsner Malt 36.8 2.43 39.2%
4 lb Weyermann - German - Munich Type I4 lb German - Munich Type I 38 6 31.4%
3 lb Finland - Vienna3 lb Finland - Vienna 37 3.6 23.5%
0.75 lb Briess - Caramel Malt - 60L0.75 lb Caramel Malt - 60L 35.4 60 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Strisselspalt (3.1 AA) / 0.5 Ounces14 g Strisselspalt (3.1 AA) / 0.5 Ounces Hops Pellet 3.1 Boil 90 min 3.6 20%
44 g YCH - German Hallertau (3.6 AA) / 2 Ounces44 g YCH - German Hallertau (3.6 AA) / 2 Ounces Hops Pellet 3.6 Boil 90 min 17.52 62.9%
12 g YCH - German Hallertau (3.6 AA) / 2 Ounces12 g YCH - German Hallertau (3.6 AA) / 2 Ounces Hops Pellet 3.6 Boil 20 min 2.7 17.1%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
33.21 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 4.86 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

Lager method: Chill to 44; raise to 50 over 36 hours. Finish at 60 for diacetyl rest 7 days later.

Last Updated and Sharing
 
616
Views
4
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-19 10:45 UTC