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Fätzen Schindeefest (extract)

Method: Extract
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: FatsSchindee
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Friday June 7th 2013

Original Gravity:

1.057

Final Gravity:

1.016

ABV (standard):

5.4%

IBU (tinseth):

24.9

SRM (morey):

11.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich	35	8	31.6%
5 lb	Liquid Malt Extract - Munich5 lb Liquid Malt Extract - Munich - (late boil kettle addition)	35	8	52.6%
8 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
8 oz	German - CaraMunich I8 oz CaraMunich I	34	39	5.3%
4 oz	German - CaraBohemian4 oz CaraBohemian	33	75	2.6%
8 oz	American - Aromatic Malt8 oz Aromatic Malt	35	20	5.3%
4 oz	American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt)	33	1.8	2.6%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.20 oz	Northern Brewer - Hallertau 1.2 oz Hallertau Hops	Pellet	4.1	Boil	60 min	18.69	60%
0.80 oz	Northern Brewer - Hallertau 0.8 oz Hallertau Hops	Pellet	4.1	Boil	15 min	6.18	40%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Northern Brewer - Hallertau (Pellet)		24.87	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc tablet		Fining	Boil	15 min.

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 438 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar Amount: ~2/3 cup

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	40	75	80	110
Store-bought RO water.

Notes

Steep grains in 2 qts water at 155F (~165 strike temp) for 45 minutes. Sparge with 2 qts water at 170, then add 2.5 gallons for total of a 3.5 gal boil. Add 2+ gal chilled water to chill and top off to 5.5 gal in fermentor.

Primary (in 6.5 gal bucket or 6/6.5 gal carboy) at 50F for 2-3 weeks. D-rest at 64F for 2-3 days. Rack to 5 gal carboy and lager at 34F for 7 weeks minimum.

Prime and bottle (or keg) to 2.5 Vol CO2.

Last Updated and Sharing

4,352

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Brews

Public: Yup, Shared
Last Updated: 2014-07-25 02:05 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

Other Brewers Who Brewed This Recipe:

trots

Gman

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