Oktoberfest 2016 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Oktoberfest 2016

192 calories 19.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday July 19th 2016
1.058
1.014
5.8%
17.1
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Vienna3 lb Vienna 37 4 24.3%
3 lb German - Pilsner3 lb Pilsner 38 1.6 24.3%
3 lb German - Munich Light3 lb Munich Light 37 6 24.3%
2 lb American - Rye2 lb Rye 38 3.5 16.2%
1 lb German - CaraRed1 lb CaraRed 34 20 8.1%
0.33 lb German - Acidulated Malt0.33 lb Acidulated Malt 27 3.4 2.7%
12.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7 Boil 60 min 12.59 11.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 15 min 4.46 22.2%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.5 Whirlpool 15 min 11.1%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.5 Dry Hop 10 days 11.1%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 10 days 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Gypsum 2.5 g
CaCl 5.3 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 2.5 gal Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.62 18.5  
Mash volume with grains 5.61 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 8.79 35.2
Equipment Profile Used: System Default
 
Notes

Performed decoction - after 1 hr mash, pulled ~2gal and boiled vigorously for 15 mins (30 mins to reach boil), returned to mash and let rest for another 15 mins, total mash duration 2 hrs, then sparged with 2.5 gal water at 180 F, let sit for 10 mins, then drained second runnings

Last Updated and Sharing
 
753
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-07-24 21:03 UTC