Octoberfest 2016

212 calories 21.9 g
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 70 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 212 calories (Per )
Carbs: 21.9 g (Per )
Created Tuesday June 28th 2016
1.064
1.016
6.22%
26.94
3.65
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb German - Pilsner22 lb Pilsner 38 1.6 93.6%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
23.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 7.3 Boil 60 min 14.44 25%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 2.5 Boil 10 min 3.59 50%
1 oz Perle1 oz Perle Hops Pellet 4.5 Boil 60 min 8.9 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7 gal Temperature 149 °F 30 min
9 gal Add 2 gallons boiling water to raise temp Temperature 160 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
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) 890 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Starting with 10 gallons of bottled water and 10 gallons RO Water
Mash Chemistry and Brewing Water Calculator
 
Notes

7:/15 4pm: Started 5.5 L starter with 20oz light DME
Brix 8.2 SG 1.033
Boiled 15 min. Cooled to 65 degrees before pitch yeast - 3 packs
Yeast 2 packets dated March 15 and 1 dated April 20
7/16: Brew Day
Brought 7 gallons water to 161 degrees. Added grains and settled at 149 degrees. Held 30 min.
Added 3 gallons 200 degree water and went to 158 degrees. Turned burner on to settle at 161 degrees. Held for 30 min.
Took 55 minutes to drain to boil kettle
Opening boil Brix 13.2 SG Final Brix 16.0 1.0654
7/27: 6pm took out of freezer for diacetyl rest. room temp is 68 degrees
7/30: transfered to secondary and put back in freezer at 50 degrees
Still fermenting - bubbling right after transfer
one batch SG: 1.020 ABV 5.9%
2nd batch SG: 1.017 ABV 6.2%
9/28: started carbonation at 40 degrees and 12psi.
10/5: tested and increased carbonation to 15psi.
10/8: Tapped keg and carbonation seems good.

View Count: 480
Brew Count: 0
Last Updated: 2016-10-16 18:15 UTC

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