Oktoberfest - Beer Recipe - Brewer's Friend

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Oktoberfest

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William C Bellavance Jr
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday July 20th 2020
1.048
1.012
4.7%
19.8
10.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 42.9%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 19%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 9.5%
3 lb Great Western - American Munich3 lb American Munich 35.4 7.94 28.6%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.81 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 6.01 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
0.50 tbsp Yeast Nutrient Other Boil 5 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash --
2 g Gypsum Water Agt Mash --
5 ml Phosphoric acid Water Agt Mash --
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.54 gal Strike 152 °F 150 °F 60 min
Temperature 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.25 21  
Mash volume with grains 6.09 24.4  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 3.11 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.05 24.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.05 g | 24.2 qt) 5.5 22  
Total: 8.36 33.5
Equipment Profile Used: System Default
 
Notes

2-27-2021 added in step mash and switched up yeast to 2308 from 2206. Previous mash was at 152 for 60 mins. with 168 for 15 mins. 122(20m), 144(30m), 156(20m), 168(10m) and sparge water
4-24-2021 dumped the step mash and did a no sparge to see the difference.
9-27-2021 - Dropped .5 oz of hallertaur at 60 mins and switched out the .5 hallertaur at 10 min for 1 oz of Tettnanger.

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  • Last Updated: 2022-04-03 13:41 UTC