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Oktoberfest 2016

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 120 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Peter Cook
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday August 6th 2016
1.060
1.013
6.1%
18.5
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 38 1.8 34.8%
8 lb German - Vienna8 lb Vienna 37 4 34.8%
6 lb German - Munich Light6 lb Munich Light 37 6 26.1%
1 lb German - Carapils1 lb Carapils 35 1.3 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g Hallertau Mittelfruh54 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 60 min 12.39 40.8%
35 g Tettnanger35 g Tettnanger Hops Pellet 3.13 Boil 5 min 1.28 26.4%
15 g Tettnanger15 g Tettnanger Hops Pellet 3.13 Whirlpool at 212 °F 5 min 11.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 2.9 Boil 60 min 4.84 21.4%
132.35 g / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
My tap water plus:
In mash:
7g gypsum
3G Epsom
5g cacl
10ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in Infusion -- 131 °F 20 min
Temperature -- 140 °F 30 min
Slowly raise temp to 149. At least 5 minutes. Temperature -- 149 °F 20 min
Temperature -- 158 °F 20 min
Mash out Temperature -- 169 °F --
Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.68 gal (58.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.68 gal (10.7 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.65 30.6  
Mash volume with grains 9.49 38  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 10.15 g | 40.6 qt) 9.48 37.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.68 g | 58.7 qt) 14 56  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 11.52 46.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 11.5 46  
Total: 17.13 68.5
Equipment Profile Used: System Default
"Oktoberfest 2016" Märzen beer recipe by Peter Cook. All Grain, ABV 6.05%, IBU 18.51, SRM 5.82, Fermentables: (Floor-Malted Bohemian Pilsner, Vienna, Munich Light, Carapils) Hops: (Hallertau Mittelfruh, Tettnanger, Domestic Hallertau)
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  • Last Updated: 2016-08-09 18:31 UTC