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Memphis Octoberfest

339 calories 35.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 11.65 gallons
Post Boil Size: 10.15 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 339 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)
Created: Sunday September 13th 2020
1.101
1.027
9.8%
45.4
25.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 38.5%
10 lb German - Vienna10 lb Vienna 37 4 38.5%
4 lb American - Caramel / Crystal 40L4 lb Caramel / Crystal 40L 34 40 15.4%
2 lb American - Caramel / Crystal 90L2 lb Caramel / Crystal 90L 33 90 7.7%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Tradition (Germany)3 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 23.87 50%
3 oz Yakima Chief Hops - German Tettnang3 oz German Tettnang Hops Pellet 4.5 Boil 30 min 21.48 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 885 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10.4 0 8.7 4.8 5.3 0
Filtered Memphis tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.75 gal Steeping 154 °F 152 °F 60 min
5 gal Batch Sparge 171 °F -- 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 135 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.75 39  
Mash volume with grains 11.83 47.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 5.4 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.23 g | 32.9 qt) 11.65 46.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 10.15 40.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.15 g | 40.6 qt) 6.5 26  
Total: 15.15 60.6
Equipment Profile Used: System Default
 
Notes

Expecting a lower ABV due to yeast intolerance to ABV value. Finish to be sweet, aromatic, and full of character. You will know you are drinking a beer.

Yeast starter brewed 2 pounds dark DME to 3 L water, reduced to 2 L. no activity 48 hrs. pitched 2 days later.

14 gallon wort collected, boil down to 6.5 gallon. 5.5 gallon chilled and transferred to fermenter, 1 gallon transferred for yeast starter for next batch.

Fermentation notes: this is a ale temperature lager fermentation. pitching yeast starter approx 1000 B cells according to calcs. At 5 days no diacetyl formation to taste.

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  • Last Updated: 2020-09-29 20:32 UTC