Oktoberfest 2019 rebrew

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Friday September 6th 2019

Paulaner Oktoberfest Weisn Clone

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

Red Oak Amber Lager Clone

OG: 1.056 FG: 1.017 ABV: 5.2% IBU: 22

Oktoberfest 2019

by peterj

OG: 1.051 FG: 1.008 ABV: 5.8% IBU: 22

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.8%

IBU (rager):

24.0

SRM (morey):

8.0

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Vienna7 lb Vienna	37	4	70%
3 lb	German - Dark Munich3 lb Dark Munich	36	10	30%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Magnum0.35 oz Magnum Hops	Pellet	14	Boil	60 min	22.62	41.2%
0.50 oz	German Select0.5 oz German Select Hops	Pellet	2.7	Boil	10 min	1.35	58.8%
0.85 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.35 oz	Magnum (Pellet)	22.62	41.2%
0.50 oz	German Select (Pellet)	1.35	58.8%
0.85 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
1.14 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - Swiss Lager Yeast S-189

Amount:	1 Each	Cost:
Attenuation (avg):	84%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	59 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 239 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Cobb County, GA (Smyrna, Atlanta, Marietta, etc.)

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
7.25 gal	Strike temp calc - 157.3 F	Temperature	--	152 °F	60 min
Starting Mash Thickness: 2.9 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 2.9 qt/lb	7.25	29
Mash volume with grains	8.05	32.2
Grain absorption losses	-1.25	-5
Remaining sparge water volume	0.5	2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.53 g \| 26.1 qt)	6.25	25
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.03	-0.1
Post boil volume (equipment estimates 4.72 g \| 18.9 qt)	5	20
Estimated amount in fermentor	5	20
Total:	7.75	31
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 79.9%

Pre-Boil: 67% 24.7 ppg

Ending Kettle: 68% 25 ppg

Brew House: 68% 25 ppg

Wort Volume:

5 Gallons

Expected 5 Gallons of fermentable wort.
Expected OG: 1.051
Actual OG: 1.050

Alcohol and Attenuation:

ABV: 5.12%

Apparent Attenuation: 78%
Actual FG: 1.011
Calories per 12oz 166 calories
Carbohydrates per 12oz 13.8 g

Amount Packaged:

4.5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 48
Pints: 36

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
9/10/2019 10:05 PM over 5 years ago	-1	Mash Complete	1.038	7.25 Gallons	152.9 °F	2/20/2021 3:43 AM over 3 years ago	Overheated strike water to about 164F so had to remove 2 cups at a time and replace with 2 cups tap water. Brought it down ~2F everytime, so took about 3 or 4 rounds. Forgot acid but added ~10 minutes into mash. Placed foil/foam square on top and wrapped with navy sleeping bag. ~150F after 45 minutes. Removed sleeping bag, but ended up going 60+ minutes because it started raining and there was a leak right over the pot. Moved pot and ratchet strap to right over the drain and pulled the bag.
9/10/2019 10:05 PM over 5 years ago	-1	Pre-Boil Gravity	1.038	6.5 Gallons		2/20/2021 3:43 AM over 3 years ago	Refractometer 9.5.
9/11/2019 2:51 AM over 5 years ago	+0	Boil Complete	1.050	5 Gallons	93 °F	2/20/2021 3:43 AM over 3 years ago	Boiled extra 15 minutes before hops. Chilled to ~93F with ground water immersion chiller and stirring.
9/11/2019 10:09 AM over 5 years ago	+0	Brew Day Complete	1.050	5 Gallons	60 °F	2/20/2021 3:43 AM over 3 years ago	Transferred to brew bucket through valve from table at ~93F. Dropped in the Tilt and closed up with unfilled airlock. Put in ferm fridge set at 15C to chill at about 8pm. Took mason jar of harvested S-189 from bad Oktoberfest and left out at 10pm. 6am - shook aerated for 4 minutes. Decanted small beer layer from yeast, dumped in, and sealed fermenter. ~325 mL of settled yeast slurry.
9/21/2019 12:00 AM over 5 years ago	+10	Other				2/20/2021 3:43 AM over 3 years ago	Moved out of ferm fridge into insulated box for Brownfort 10 Quad. Removed Tilt as well. Basement temp probably around 72-73F.
9/23/2019 9:00 PM over 5 years ago	+12	Packaged	1.011	4.5 Gallons	73 °F	2/20/2021 3:43 AM over 3 years ago	Transferred to Keg 2 (formerly London ESB/S-04 Bitter). Quick cleaned with water and StarSan leaving posts and all in place. Purged 5x at 40 psi and left at 40 psi for ~28 hours.
9/23/2019 9:53 PM over 5 years ago	+12	Fermentation Complete	1.011	4.5 Gallons	73 °F	2/20/2021 3:43 AM over 3 years ago	Hydro sample was quite clear and tasted quite nice. Great lagery, malty, nutty (borderline butter? but hopefully not, either way tasted good to me) flavor. Clean, crisp, and professional tasting.

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Last Updated: 2019-09-12 11:06 UTC

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Oktoberfest 2019 rebrew