Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday February 14th 2020
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2206 Ocktoberfest

by Richard F Shoff Jr

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

1.065
1.017
6.4%
22.6
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Dark Munich5 lb Dark Munich 36 10 41.7%
5 lb German - Vienna5 lb Vienna 37 4 41.7%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 8.3%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.1 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.49 40%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 20%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping 170 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.91 g | 23.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Fermentation:

50F for first 48 hrs

Increase 1F per day for 10 days (up to 60F)

Set at room temp for 9 days

Cold crash at 36F for 2 days

Force carb for two days

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  • Public: Yup, Shared
  • Last Updated: 2020-02-14 14:57 UTC