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Die Kupferkultur des Oktobers - L’esprit de Oconto Oconto

202 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Wednesday September 17th 2025
1.062
1.009
7.0%
34.9
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Goldpils Vienna Malt6 lb Goldpils Vienna Malt 36.8 3.5 45.3%
4 lb Briess - Bonlander Munich Malt 10L4 lb Bonlander Munich Malt 10L 36 10 30.2%
2.50 lb Briess - Carapils Copper Malt2.5 lb Carapils Copper Malt 34.5 30 18.9%
6 oz Briess - Caramel Vienne 20L Malt6 oz Caramel Vienne 20L Malt 35.9 20 2.8%
6 oz Briess - American Honey Malt6 oz American Honey Malt 37.7 25 2.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saphir1 oz Saphir Hops Pellet 4.25 Boil 60 min 16.02 50%
1 oz Opal1 oz Opal Hops Pellet 6.5 Boil 30 min 18.83 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7       Temp: 68 °F       CO2 Level: 2.65 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
5.5 gal Rest Strike 130 °F 122 °F 15 min
2 gallons wort boiled 30 min Decoction 150 °F 150 °F 40 min
1.5 gal Temperature 152 °F 150 °F 40 min
3 gal Sparge 170 °F 165 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.8 23.2  
Mash volume with grains 6.86 27.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.33 29.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.24 36.9
Equipment Profile Used: System Default
 
Notes

Decoction - make sure the decoction pull is thicker than the remaining mash. Most of the liquid should stay in the mash tun. Having a rolling boil in the decoction 10-15 minutes.

Return the decoction - Before adding, stir the mash well. Add 1-1.5 gallons of the hot (boiling) decoction to the mash tun and stir well for about 1 minute. Check the temperature. If it below 148F, add the rest of the decocted wort/grains and stir again. Check temp to be sure it hits 150F. If the mash is at 150F or a little over after the first addition, let the remaining portion cool for a few to several minutes before adding to hit the 150F target. If the temp is above 150F continue to stir the mash with the lid off the tun until it cools to 150F.

Priming - 3.7 oz corn sugar boiled in 1.5 C water for 10 min. Pour syrup in a measuring cup and add boiled water to make 480CC of liquid. Add 10CC of cooled solution to each bottle.

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  • Last Updated: 2026-04-11 19:48 UTC