October Rust Märzen - Beer Recipe - Brewer's Friend

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October Rust Märzen

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: DTN
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday October 21st 2020
1.054
1.010
5.9%
21.9
9.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Avangard - Light Munich3 lb Light Munich 37 8 30%
3 lb Avangard - Vienna3 lb Vienna 37.7 3.5 30%
3.50 lb Avangard - Munich Dark3.5 lb Munich Dark 37.1 12 35%
4 oz Proximity - Rye Malt4 oz Rye Malt 37.7 4 2.5%
4 oz Dingemans - Aromatic Malt4 oz Aromatic Malt 36.3 19 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Warrior (16 AA)0.25 oz Warrior (16 AA) Hops Pellet 14.2 Boil 60 min 12.84 9.1%
1 oz Hallertau Mittelfruh (3.75 AA)1 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.8 Boil 10 min 4.98 36.4%
1.50 oz Hallertau Mittelfruh (3.75 AA)1.5 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.8 Boil 5 min 4.11 54.5%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
11.51 ml Phosphoric acid Water Agt Mash 1 hr.
4 oz Rice Hulls Other Mash --
 
Yeast
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 486 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.12 psi       Temp: 35 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Went with balanced profile. Worked perfectly.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.13 gal Strike 161.2 °F 150 °F 60 min
3.88 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.83 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.33 29.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.08 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.08 g | 24.3 qt) 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Shooting for 22 IBU (as per copying KCBC's Zoktoberfest, my fav), so adjust if necessary for competition as the bitterness is a little more assertive.

Medium (ish) body mash temp 150f. Batch sparge at 168f.

First batch: Fermented with 2nd gen 34/70 (built up with starter) at 51f. Initially chilled to 49f (mid 60s with the chiller and then in the firm tank for a few hrs to get it to 49f). Pitched at 49f, let free rise to ferm temp. Started D-rest at around 60-70% attenuation (about 5 days) raising the temp about 4F every 12 hours to 68f. let sit above 65f for 3 days. Cold crashed gradually to reduce suckback. Fined with gelatin at 35f. Packaged 24 hours later (could have used some extra time, still a bit hazy at the beginning).

Thinking of trying Omega Okboberfest lager yeast next time.

This is the best beer I've ever brewed.

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  • Last Updated: 2021-01-20 02:00 UTC