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Fall Colors Oktoberfest

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Maugel/Hanson
Rating:

5.00 (1 Review)

Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Tuesday June 4th 2019

Zoigl

OG: 1.051 FG: 1.009 ABV: 5.6% IBU: 21

Marzen Recipe

by danduchene

OG: 1.059 FG: 1.014 ABV: 5.8% IBU: 23

Stocktoberfest

by Herr Braumeister

OG: 1.060 FG: 1.010 ABV: 6.6% IBU: 24

Original Gravity:

1.058

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

24.2

SRM (morey):

10.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	53.6%
3.50 lb	German - Munich Light3.5 lb Munich Light	37	6	31.3%
0.70 lb	German - Vienna0.7 lb Vienna	37	4	6.3%
1 lb	German - CaraMunich I1 lb CaraMunich I	34	39	8.9%
11.20 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.60 oz	Hallertau Mittelfruh1.6 oz Hallertau Mittelfruh Hops		Pellet	3.8	Boil	60 min	24.18	100%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.60 oz	Hallertau Mittelfruh (Pellet)		24.18	100%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.5 qt		Infusion	--	152 °F	60 min
Starting Mash Thickness: 1.2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
4 g	Chalk	Water Agt	Sparge	1 hr.
1 g	Calcium Chloride	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 405 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 4.1 oz Temp: 68 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Oktoberfest

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
66	30	48	72	56	112
Mash Chemistry and Brewing Water Calculator

Notes

Keep mash pH at 5.6 and sparge water pH at 6.0.

Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112).

Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out.

Fermentation:
Start cool at about 50°F, and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F. Activity in the airlock should be low (but not absent). Raise to 65'F for diacetyl cleanup for 3 days. After fermentation is complete (estimate 3 weeks) cold-crash to begin the clearing process.

Bottle conditioning:
Raise the temperature after bottling back to room temperature to encourage appropriate bottle fermentation, then place it in a dark, cold corner for at least six weeks.

Carb at 2.4 vols and let sit for another 4+ weeks to lager.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-06-30 16:52 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

Discussion about this recipe:

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prospero • 06/04/2019 at 08:48pm

5 of 5

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