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Highland Brewery October Fest

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Highland
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Wednesday February 1st 2023
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1.058
1.009
6.4%
22.3
10.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 17.9%
5.50 lb Briess - Bonlander Munich Malt 10L5.5 lb Bonlander Munich Malt 10L 36 10 39.3%
3.50 lb Bestmalz - BEST Vienna3.5 lb BEST Vienna 37 3.8 25%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.6%
2 lb Bestmalz - BEST Munich2 lb BEST Munich 37 6.3 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 17.87 66.7%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.43 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Water Agt Boil 5 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 567 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Strike 163 °F 152 °F 60 min
4.5 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Pressure ferment 10-15 PSI
Clarify with gelatin per package instructions

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  • Last Updated: 2025-09-14 16:04 UTC