Bavarian Märzenbier (Oktoberfest) - Beer Recipe - Brewer's Friend

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Bavarian Märzenbier (Oktoberfest)

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: jebar77
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday September 14th 2019
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Bavarian Märzenbier (oktoberfest)

by Djcobbley

OG: 1.056 FG: 1.017 ABV: 5.2% IBU: 20

1.056
1.017
5.2%
19.9
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Pilsner11.5 lb Pilsner 38 1.6 45.8%
10 lb German - Munich Light10 lb Munich Light 37 6 39.8%
2.55 lb American - Munich - Dark 20L2.55 lb Munich - Dark 20L 33 20 10.2%
8.36 oz Belgian - CaraMunich8.36 oz CaraMunich 33 50 2.1%
4.18 oz Belgian - Aromatic4.18 oz Aromatic 33 38 1%
4.18 oz Belgian - Biscuit4.18 oz Biscuit 35 23 1%
25.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 13.54 65.6%
1.05 oz Hallertau Hersbrucker1.05 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 6.32 34.4%
3.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp irish moss Fining Boil 5 min.
1 tbsp Wyeast - Beer Nutrient Water Agt Boil 5 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 901 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal Beta-glucan rest - HLT @115 Strike -- 104 °F 20 min
Saccharification rest Temperature -- 154 °F 60 min
14.25 gal HLT @182 Batch Sparge -- 172 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.46 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.11 gal (4.46 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.41 37.6  
Mash volume with grains 11.42 45.7  
Grain absorption losses -3.14 -12.5  
Remaining sparge water volume (equipment estimates 7.09 g | 28.4 qt) 6.98 27.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.11 g | 52.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11.5 46  
Total: 16.39 65.5
Equipment Profile Used: System Default
 
Notes

Oxygenate
Primary @55F for 14 days
Diacetyl rest @65F for 3 days
Lager @ 40F for 24 days

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  • Last Updated: 2020-10-09 20:51 UTC