(m)oktoberfest - Beer Recipe - Brewer's Friend

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(m)oktoberfest

199 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Monday September 26th 2016
1.060
1.015
6.0%
26.6
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 lb Belgian - Pilsner1.6 lb Pilsner 37 1.6 21.1%
3.40 lb German - Vienna3.4 lb Vienna 37 4 44.7%
0.90 lb German - Munich Light0.9 lb Munich Light 37 6 11.8%
0.35 lb American - Caramel / Crystal 60L0.35 lb Caramel / Crystal 60L 34 60 4.6%
0.35 lb Canadian - Honey Malt0.35 lb Honey Malt 37 25 4.6%
0.10 lb Belgian - Special B0.1 lb Special B 34 115 1.3%
0.90 lb German - Dark Munich0.9 lb Dark Munich 36 10 11.8%
7.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.32 oz Saaz0.32 oz Saaz Hops Pellet 3 First Wort 0 min 6.06 18.1%
1.05 oz Saaz1.05 oz Saaz Hops Pellet 3 Boil 60 min 18.08 59.3%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3 Boil 10 min 2.5 22.6%
1.77 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 136 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
Used Bruin Water @ Yellow Full

Gypsum - 0.75 grams
CaCl2 - 1.80 grams
Epsom Salt - 0.70 grams
Canning Salt - 0.30 grams
Lactic Acid - 0.75mL
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.95 19.8  
Mash volume with grains 5.56 22.2  
Grain absorption losses -0.95 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.82 g | 19.3 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 2.18 g | 8.7 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.95 19.8
Equipment Profile Used: System Default
 
Notes

Est Mash pH = 5.35
Actual = 5.45

Preboil grav = 1.051
OG = 1.057
Preboil Vol = 4.125
Into Ferm = 3.2 gal
Final Grav (Kolsch Yeast) = 1.013

Attenuation for WLP029 = 72-78%
My Attenuation = 76%
ABV = 5.78%











Make less next time.

Vitality Starter - None

Yeast Dextrose Trick
-4 grams yeast & 2 grams Dextrose in morning
-1 gram yeast & 0.5 grams Dextrose when get home

Brewtan B
-0.38 grams in MASH (5-10% solution)
-0.47 grams @ 16 min in BOIL (5-10% solution)

SMB
@ 60 mg/L & 2.5 gal (9.46 Liters) = 0.57 grams

Cinnamon
-0.45 grams in warm slurry in MASH

Wyeast Nutrient
-0.77 grams in warm slurry @ 10 min in BOIL

Irish Moss
-0.875 grams in warm slurry @ 15 minutes

Water Additions
-Gypsum - 0.65 grams
-CaCl2 - 0.85 grams
-Epson Salt - 0.50 grams
-Canning Salt - 0.15 grams
-Lactic Acid - 0.50 mL

Estimated Mash pH = 5.34
Actual pH = 5.25

Preboil Volume =
Post Boil Volume =
Into Fermenter = 1.5 gal
Original Gravity = 1.057

USE BLOWOFF TUBE!!

Final Gravity = 1.018
Look to use insulation next time to hit target temps.

0.25 gallons of sludge in bottom

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  • Last Updated: 2017-10-18 13:57 UTC