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Munich Madness (Oktoberfest/Marzen)

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil and Palmer
Hop Utilization: 97%
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Sunday August 18th 2019

Paulaner Oktoberfest Weisn Clone

OG: 1.054 FG: 1.008 ABV: 5.9% IBU: 22

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

Original Gravity:

1.055

Final Gravity:

1.009

ABV (standard):

6.1%

IBU (tinseth):

23.8

SRM (morey):

9.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Weyermann - German - Bohemian Pilsner Malt5 lb German - Bohemian Pilsner Malt	36.8	2.43	39.2%
4 lb	Weyermann - German - Munich Type I4 lb German - Munich Type I	38	6	31.4%
3 lb	Finland - Vienna3 lb Finland - Vienna	37	3.6	23.5%
0.75 lb	Briess - Caramel Malt - 60L0.75 lb Caramel Malt - 60L	35.4	60	5.9%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Strisselspalt (3.1 AA) / 0.5 Ounces	Pellet	3.1	Boil	90 min	3.6	20%
44 g	YCH - German Hallertau (3.6 AA) / 2 Ounces	Pellet	3.6	Boil	90 min	17.52	62.9%
12 g	YCH - German Hallertau (3.6 AA) / 2 Ounces	Pellet	3.6	Boil	20 min	2.7	17.1%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Strisselspalt (3.1 AA) / 0.5 Ounces (Pellet)	3.6	20%
56 g	YCH - German Hallertau (3.6 AA) / 2 Ounces (Pellet)	20.22	80%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Batch Sparge	--	151 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Table Salt	Water Agt	Mash	1 hr.
33.21 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 424 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

Lager method: Chill to 44; raise to 50 over 36 hours. Finish at 60 for diacetyl rest 7 days later.

Last Updated and Sharing

611

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Brews

Public: Yup, Shared
Last Updated: 2019-08-19 10:45 UTC

System Default

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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