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Oktoberfast

193 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Alex Amyot
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday September 3rd 2016
1.059
1.011
6.3%
23.2
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 39.4%
6.50 lb German - Vienna6.5 lb Vienna 37 4 39.4%
2.30 lb German - Munich Dark2.3 lb Munich Dark 37 15.5 13.9%
0.60 lb Belgian - CaraMunich0.6 lb CaraMunich 33 50 3.6%
0.60 lb Belgian - CaraVienne0.6 lb CaraVienne 34 20 3.6%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Saaz1.6 oz Saaz Hops Pellet 2.8 Boil 60 min 16.22 44.4%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 20 min 4.39 27.8%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 10 min 2.63 27.8%
3.60 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.45 g | 37.8 qt) 9.56 38.3  
Mash volume with grains (equipment estimates 10.77 g | 43.1 qt) 10.88 43.5  
Grain absorption losses -2.06 -8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Ferment at 65 degrees for 1 week, drop to 60 for 2 weeks, then crash cool for a few days at 39 before kegging. Age 2 months in keg on gas before serving.

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  • Last Updated: 2016-09-03 20:39 UTC