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Oktoberfest 2025

225 calories 16.2 g 440 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 77 liters
Post Boil Size: 94 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Anders Riseng
Hop Utilization: 98%
Calories: 225 calories (Per 440ml)
Carbs: 16.2 g (Per 440ml)
Created: Tuesday September 9th 2025
1.056
1.006
6.6%
20.7
8.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Pilsner8 kg Pilsner 38 1.6 50.1%
2.30 kg German - Vienna2.3 kg Vienna 37 4 14.4%
4.51 kg Munich - Light 10L4.51 kg Munich - Light 10L 33 10 28.3%
0.70 kg German - CaraMunich I0.7 kg CaraMunich I 34 39 4.4%
0.23 kg German - Acidulated Malt0.23 kg Acidulated Malt 27 3.4 1.4%
0.22 kg German - Melanoidin0.22 kg Melanoidin 37 25 1.4%
15.96 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Yakima Chief Hops - German Magnum35 g German Magnum Hops Pellet 11 Boil 60 min 12.46 14.9%
200 g Tettnanger200 g Tettnanger Hops Pellet 3.5 Boil 10 min 8.21 85.1%
235 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.44 each Wyeast - Beer Nutrient Other Boil 15 min.
1.44 tsp Biofine Clear Fining Boil 15 min.
 
Yeast
AEB - Fermolager W
Amount:
80 Grams
Cost:
Attenuation (avg):
87%
Flocculation:
High
Optimum Temp:
9 - 15 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1346 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 10psi       CO2 Level: 2.25
 
Target Water Profile
Askim Vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 1 6 10 3 9.3

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion -- 66 °C 75 min
lås sukkerprofil ved å øke temp Temperature -- 72 °C 10 min
40 L Skyll til oppnådd kokevolum Sparge -- 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 74.73 L. Suggest reducing initial water volume to 45.4 L and adding 29.33 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.41 L. Suggest reducing strike water volume to 34.87 L and adding 13.01 L sparge/top-off. 47.9
Strike water volume at mash thickness of 3 L/kg 47.9
Mash volume with grains 58.4
Grain absorption losses -16
Remaining sparge water volume (equipment estimates 43.7 L) 46
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 74.7 L) 77
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume (equipment estimates 65 L) 94
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 94 L) 65
Total: 93.9  
Equipment Profile Used: System Default
 
Notes

Fermenter på 10 grader til 50% utgjæret. Øk temp til 12 grader over 1 døgn, og 15 grader over 3 døgn. Sett gjæringstemp ned til 10 grader til utgjæring er helt ferdig, og gjær har ryddet opp etter seg.

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  • Last Updated: 2026-09-12 16:26 UTC