Czechtober Festbier - Beer Recipe - Brewer's Friend

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Czechtober Festbier

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.43 gallons
Post Boil Size: 11.63 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday August 30th 2019
1.053
1.011
5.5%
29.4
7.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Sekado - Sekado Czech 2-Row10 lb Sekado Czech 2-Row 38 3 44.9%
6 lb American - Vienna6 lb Vienna 35 4 27%
4 lb Weyermann - Munich Type II (Dark)4 lb Munich Type II (Dark) 37 10 18%
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 4.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.2%
4 oz 1886 Malt House - Caramel 404 oz Caramel 40 34 40 1.1%
22.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz 47 Hops - Saaz2 oz Saaz Hops Pellet 3.8 Boil 60 min 12.24 33.3%
2 oz 47 Hops - Saaz2 oz Saaz Hops Pellet 3.8 Boil 30 min 10.45 33.3%
2 oz 47 Hops - Saaz2 oz Saaz Hops Pellet 3.8 Boil 15 min 6.75 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
5 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 818 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 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
8.82 gal Strike 163 °F 152 °F 60 min
7.42 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.1 gal (52.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.1 gal (4.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.4 29.6  
Mash volume with grains 9.18 36.7  
Grain absorption losses -2.78 -11.1  
Remaining sparge water volume (equipment estimates 8.73 g | 34.9 qt) 9.06 36.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.1 g | 52.4 qt) 13.43 53.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.63 46.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.63 g | 46.5 qt) 11 44  
Total: 16.46 65.8
Equipment Profile Used: System Default
 
Notes

Making a Czech style octoberfest or a Czech amber lager. Didn't have German Pils or German Noble Hops on Hand. Using dry bohemian lager yeast at 55 deg then will step up as it begins to ferment out. Might go a little colder to start but based on the pitch rate it seems like 55 would be a little better.

Don't have Munich I but a ton of Munich II so trying to get through it.

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  • Last Updated: 2024-07-27 17:32 UTC