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Oktoberfest fake lager

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.83 liters
Post Boil Size: 22.2 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sebastián Borrachia Diéguez
Hop Utilization: 91%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Friday April 26th 2024

Festive Beer

by MFergBrew

OG: 1.053 FG: 1.010 ABV: 5.6% IBU: 20

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

22.8

EBC (ebcmorey):

17.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.54 kg	Agrária - Pilsner Malt2.54 kg Pilsner Malt	37	3.84	53%
2 kg	Agrária - Munich Malt2 kg Munich Malt	36	22.52	41.8%
250 g	Castle Malting - Château Melano250 g Château Melano	35.88	81.23	5.2%
4.79 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13 g	Nugget13 g Nugget Hops	Pellet	14	Boil at 97.8 °C	60 min	19.64	50%
13 g	Willamette13 g Willamette Hops	Pellet	4.5	Boil at 97.8 °C	15 min	3.13	50%
26 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
13 g	Nugget (Pellet) 13 g Nugget (Pellet) Hops	19.64	50%
13 g	Willamette (Pellet) 13 g Willamette (Pellet) Hops	3.13	50%
26 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.37 L	amilase	Strike	73 °C	68 °C	60 min
	proteic	Temperature	--	40 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 21 °C

Other Ingredients

Amount	Name	Type	Use	Time
11 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
0.30 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1 g	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	Yes
Fermentation Temp:	14 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 271 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 134.8 g Temp: 18 °C CO₂ Level: 2.6 Volumes

Target Water Profile

São Paulo - Jamal

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
183	17	24	334	66	7
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

183

Views

Brews

Public: Yup, Shared
Last Updated: 2024-04-27 00:00 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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