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Bakke Brygg Oktoberfest/Märzen 50 L

166.1 calories 17.54 g
Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: (Per )
Carbs: (Per )
Created Wednesday September 9th 2015
1.054
1.014
5.3%
24.5
8.84
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 kg Weyermann Vienna6.25 kg Weyermann Vienna 37 3.37 50%
2.81 kg Castle Malting Pilsen 2RP/2RS2.81 kg Castle Malting Pilsen 2RP/2RS 37 1.8 22.5%
2.81 kg Weyermann Munich II2.81 kg Weyermann Munich II 36 9 22.5%
0.63 kg Weyermann CaraMunich 20.63 kg Weyermann CaraMunich 2 34 45.56 5%
12.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53 g Northern Brewer53 g Northern Brewer Hops Pellet 7.7 Boil 60 min 21.62 51.5%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3 Boil 10 min 2.88 48.5%
103 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 67 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Klarningsmiddel Fining Boil 15 min.
6.25 g Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
73.5%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 73.02 292.1  
Strike water volume at mash thickness of 3 L/kg 37.5 150  
Remaining sparge water volume 35.52 142.1  
Grain absorption losses -12.5 -50  
Mash Lauter Tun dead space -1 -4  
Amount going into kettle 59.52 238.1  
Boil off losses -9 -36  
Hops absorption losses -0.52 -2.1  
Amount going into fermentor 50 200  
Total: 19.29 77.2
 
Notes

Kjøl ned vørter til 10 grader før pitching av gjær.

Gjæring på 10 grader i 3-4 uker.

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  • Last Updated: 2016-06-23 09:33 UTC