Oktoberfest_Edit

191 calories 18.7 g
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 120 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Post Boil Size: 120 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 191 calories (Per )
Carbs: 18.7 g (Per )
Created Wednesday August 25th 2021
1.058
1.013
5.8%
20.3
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Bestmalz - BEST Vienna110 lb BEST Vienna 37 3.8 44%
110 lb Bestmalz - BEST Munich110 lb BEST Munich 37 6.3 44%
10 lb Bestmalz - BEST Caramel Munich III10 lb BEST Caramel Munich III 34.5 63 4%
5 lb German - Melanoidin5 lb Melanoidin 37 25 2%
15 lb Rice Hulls15 lb Rice Hulls 0 0 6%
250 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 oz Saaz44 oz Saaz Hops Pellet 3 Boil 60 min 20.28 100%
44 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 tsp Gypsum Water Agt Mash 0 min.
5 tsp Five Star Chemicals - Super Moss Fining Boil 15 min.
4.20 g Servomyces Other Boil 15 min.
1 each Marcies Vagina Other Boil 1 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2269 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

95 gallons of strike water - 380 quarts / 250 lbs of grain = 1.52 quarts/pound

Strike water temp - 160-161 - for Mash temp of 150

Nice ferment at 54-55 degrees. Let rise to 60 near the end. Tastes pretty good. Was too hoppy at first but recovered to be nice and balanced.

09.11.21
Started cold Crash - gradual at first, then dropped to 32-33

09.16.21
Transferred to brite, dosed with gelatin (8 Tablespoons in 9 lb of water - standard), harvested yeast.

Began pushing CO2 through stone. Looking for 12-13 psi at 34 degrees - 2.8-2.9 volumes of CO2, after kegging, maybe 2.7-2.8...?s

View Count: 29
Brew Count: 0
Last Updated: 2021-09-17 13:07 UTC

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