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Oktoberfest 1

187 calories 17.8 g 12 oz
Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.48 gallons
Post Boil Size: 5.66 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Michael
Hop Utilization: 97%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created Thursday August 12th 2021
1.057
1.012
6.0%
29.1
11.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Ireks - Vienna5 lb Vienna 34 2.5 43.5%
3 lb Ireks - Munich Malt3 lb Munich Malt 36.8 8 26.1%
2.50 lb Ireks - Pilsner Malt2.5 lb Pilsner Malt 36 1.8 21.7%
0.50 lb The Swaen - GoldSwaen Munich Dark0.5 lb GoldSwaen Munich Dark 35 55 4.3%
0.25 lb Weyermann - Melanoidin0.25 lb Melanoidin 34.5 27 2.2%
0.25 lb The Swaen - GoldSwaen Aroma0.25 lb GoldSwaen Aroma 34 150 2.2%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4 Boil 60 min 26.77 88.9%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 20 min 2.28 11.1%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.4 gal Decoction 150 °F 25 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Water Agt Boil 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.13 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 438 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.77 g | 35.1 qt) 8.17 32.7  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.48 25.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.66 22.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.66 g | 22.6 qt) 5.5 22  
Total: 7.33 29.3
 
Notes

Use "Brulosophy lager method".
50° until 50% attenuated. Then, remove the probe from the side of the fermenter so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°.

Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so.

At 50, add gelatin. When it reaches 32°F (-1°-0°C), allow the beer to remain at this temp for 1 day minimum, during which it will drop clear.

Keg and gas.

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  • Last Updated: 2022-05-16 16:12 UTC