October’s Fist - Beer Recipe - Brewer's Friend

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October’s Fist

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8.3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Melee Brewing
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday August 31st 2019
1.061
1.016
5.9%
11.8
13.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 24.4%
5 lb German - Munich Light5 lb Munich Light 37 6 24.4%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 9.8%
5 lb Briess - American - Wheat Malt, Red5 lb American - Wheat Malt, Red 37.3 2.3 24.4%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 4.9%
1 lb German - CaraRed1 lb CaraRed 34 20 4.9%
8 oz Weyermann - German - Acidulated8 oz German - Acidulated 27 3.4 2.4%
1 lb Brown Sugar1 lb Brown Sugar 45 15 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 11.76 50%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Immersion Chiller Other Boil 10 min.
2 each Whirlfloc Water Agt Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
6.59 ml Lactic acid Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Protein Temperature -- 126 °F 20 min
Beta Temperature -- 148 °F 20 min
Alpha Temperature -- 156 °F 20 min
Mash out Temperature -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 6.83 27.3  
Mash volume with grains 8.39 33.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 5.36 g | 21.5 qt) 5.29 21.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 9.58 g | 38.3 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 8 g | 32 qt) 8.3 33.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.3 g | 33.2 qt) 8 32  
Total: 12.11 48.5
Equipment Profile Used: System Default
"October’s Fist" Märzen beer recipe by Melee Brewing. All Grain, ABV 5.88%, IBU 11.76, SRM 13.43, Fermentables: (Maris Otter Pale, Munich Light, CaraVienne, American - Wheat Malt, Red, Munich - 60L, CaraRed, German - Acidulated, Brown Sugar) Hops: (Hallertau Tradition (Germany)) Other: (Beer Nutrient, Immersion Chiller, Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Table Salt, Lactic acid, Baking Soda)
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  • Last Updated: 2019-09-27 18:10 UTC