Oktober Fest - Beer Recipe - Brewer's Friend

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Oktober Fest

183 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 66.14 liters
Post Boil Size: 59.2 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Friday April 21st 2023
1.056
1.009
6.1%
24.1
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.20 kg BA Malt - Vienna9.2 kg Vienna 38 5 70.5%
550 g BA Malt - Carapils550 g Carapils 34 4 4.2%
500 g BA Malt - Melanoidina500 g Melanoidina 36 25 3.8%
200 g BA Malt - Caramelo 60200 g Caramelo 60 - (late mash tun addition) 35 60 1.5%
300 g BA Malt - Caramelo 120300 g Caramelo 120 - (late mash tun addition) 34 120 2.3%
2 kg BA Malt - Munich2 kg Munich 38 7 15.3%
300 g BA Malt - Wheat Malt300 g Wheat Malt 38 2 2.3%
13,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Zeus30 g Zeus Hops Pellet 15 Boil 20 min 12.84 33.3%
40 g Hallertau Tradition (Germany)40 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 9.42 44.4%
10 g Barth-Haas - Zeus10 g Zeus Hops Pellet 15 Boil 5 min 1.41 11.1%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 5 min 0.47 11.1%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Citric acid Water Agt Mash 0 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
16 g Citric acid Water Agt Sparge 0 min.
6 g Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1,6 bar       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Temperature 71 °C 66 °C 90 min
41 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64 L. Suggest reducing initial water volume to 45.4 L and adding 18.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.76 L. Suggest reducing strike water volume to 36.79 L and adding 2.36 L sparge/top-off. 39.2
Strike water volume at mash thickness of 3 L/kg 39.2
Mash volume with grains 47.8
Grain absorption losses -13.1
Remaining sparge water volume (equipment estimates 38.8 L) 40.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64 L) 66.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 55 L) 59.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 59.2 L) 55
Total: 80.1  
Equipment Profile Used: System Default
"Oktober Fest" Oktoberfest/Märzen beer recipe by GenaroTorre. All Grain, ABV 6.13%, IBU 24.14, SRM 11.13, Fermentables: (Vienna, Carapils, Melanoidina, Caramelo 60, Caramelo 120, Munich, Wheat Malt) Hops: (Zeus, Hallertau Tradition (Germany)) Other: (Citric acid, Calcium Chloride (anhydrous), Irish Moss)
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  • Last Updated: 2025-07-27 00:54 UTC