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Oktoberfest

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Friday July 29th 2022

2206 Ocktoberfest

by Richard F Shoff Jr

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

Oktoberfest Ale

by tenor8

OG: 1.053 FG: 1.010 ABV: 5.7% IBU: 27

Marzen

by scott.priebe

OG: 1.056 FG: 1.013 ABV: 5.6% IBU: 24

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

23.5

SRM (morey):

11.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	Grouse Malt House - Vienna Millet Malt5 lb Vienna Millet Malt	$ 0.00 / lb $ 0.00	34	3	48.8%
4 lb	Eckert Malting - 4L Rice4 lb 4L Rice	$ 0.00 / lb $ 0.00	30	4	39%
1 lb	US - Light Roasted Millet1 lb Light Roasted Millet	$ 0.00 / lb $ 0.00	25	17.5	9.8%
4 oz	Grouse Malt House - Caramel Millet 240L4 oz Caramel Millet 240L		25	240	2.4%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.9	Boil	60 min	10.03	50%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.9	Boil	60 min	13.49	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)	10.03	50%
1 oz	Tettnanger (Pellet)	13.49	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.65 gal	Protein Rest	Temperature	--	125 °F	15 min
	Saccharification	Temperature	--	145 °F	60 min
	Gelatinization	Temperature	--	176 °F	60 min
2.35 gal	Sparge	Temperature	--	170 °F	1 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Campden Tablets	Water Agt	Mash	1 hr.
10 ml	Ceramix Flex	Other	Mash	1 hr.
10 ml	Ondea Pro	Other	Mash	1 hr.
1 g	Brewtan B	Other	Mash	1 min.
1.60 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 min.
1.70 g	Epsom Salt	Water Agt	Mash	1 min.
0.50 g	Gypsum	Water Agt	Mash	1 min.
1 each	Whirlfloc	Fining	Boil	5 min.
3.75 g	Yeastex 61	Other	Boil	5 min.
0.80 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 min.
0.90 g	Epsom Salt	Water Agt	Sparge	1 min.
0.20 g	Gypsum	Water Agt	Sparge	1 min.
11 each	Fermcap	Other	Primary	1 min.
1 each	Pure O2	Other	Primary	1 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Home

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
43	10	12	65	55	18

Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 50, free rise to 55, diacetyl rest at 65

Last Updated and Sharing

191

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Brews

Public: Yup, Shared
Last Updated: 2024-08-18 22:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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