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Moctoberfiest

151 calories 12.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BRULOSOPHER clone
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Monday August 8th 2016
1.050
1.008
5.6%
23.3
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg German - Vienna2.7 kg Vienna 37 4 56.7%
1.30 kg German - Pilsner1.3 kg Pilsner 38 1.6 27.3%
300 g German - Melanoidin300 g Melanoidin 37 25 6.3%
60 g Belgian - Special B60 g Special B 34 115 1.3%
400 g German - CaraMunich III400 g CaraMunich III 34 57 8.4%
4,760 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.42 70.2%
17 g Hellertau mittlefruh17 g Hellertau mittlefruh Hops Pellet 3.5 Boil 15 min 3.82 29.8%
57 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 390 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
Amber malty water profile. X3BX2B3 2g gypsum 1g Epsom salts 4g calcium chloride. Light malty profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion -- 66 °C 60 min
1.5 L Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.6 L) 30.7
Mash volume with grains (equipment estimates 35.8 L) 33.8
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Ferment 14c for 4-5 to half attenuation
Free rise to 19c till Finnish. 4-5
Cold crash gelatin 24 hours
Rack to keg.

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  • Public: Yup, Shared
  • Last Updated: 2016-10-16 09:38 UTC