G’suffa! - Beer Recipe - Brewer's Friend

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G’suffa!

9113 calories 829.9 g 19 L
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Silas
Calories: 9113 calories (Per 19L)
Carbs: 829.9 g (Per 19L)
Created: Saturday August 12th 2023
1.052
1.010
5.5%
22.5
11.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Gladfield - Pilsner Malt1.8 kg Pilsner Malt 37.7 1.93 50%
0.50 kg Gladfield - Munich Malt0.5 kg Munich Malt 36.8 7.87 13.9%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 13.9%
0.80 kg New Zealand - Vienna Malt0.8 kg Vienna Malt 39.1 3.45 22.2%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Green Bullet11 g Green Bullet Hops Pellet 12 First Wort 60 min 22.45 100%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1.45 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Whirlfloc Fining Boil 5 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Strike 72 °C 67 °C 60 min
9 L Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.1
Mash volume with grains 15.5
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 14.1 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Going into fermentor 17
Total: 23.5  
Equipment Profile Used: System Default
 
Notes

Pressure fermented at 24 degrees -35.2 PSI

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  • Last Updated: 2023-10-23 09:43 UTC