Propst Octoberfest

Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per )
Carbs: 23.1 g (Per )

Created Wednesday March 6th 2019

Original Gravity:

1.062

Final Gravity:

1.018

ABV (standard):

5.8%

IBU (tinseth):

19.0

SRM (morey):

8.4

Mash pH

5.6

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Finland - Munich Malt7 lb Munich Malt	36	7	51.9%
3.50 lb	American - Vienna3.5 lb Vienna	35	4	25.9%
3 lb	American - Pilsner3 lb Pilsner	37	1.8	22.2%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	45 min	6.62	16.7%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	0 min		16.7%
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	20 min	4.37	16.7%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	20 min	4.91	16.7%
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	5 min	1.44	16.7%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	5 min	1.62	16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Hallertau Hersbrucker (Pellet)	12.43	50.1%
1.50 oz	Tettnanger (Pellet)	6.53	50.1%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 qt	Temperature	--	158 °F	60 min
16 qt	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Ferment at 52 degrees. When gravity reading indicates fermentation is 75% complete (3-4 days), raise temperature to high 50s/low 60s for diacetyl rest. After final gravity is reached, return to lager fridge for another week at 52 degrees. Rack to secondary, return to lager fridge, and gradually lower temperature to mid 30s for 4-5 months.

View Count: 178
Brew Count: 0
Last Updated: 2019-03-06 22:45 UTC

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