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Robcassfest

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CPalmer
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Thursday March 9th 2017
1.060
1.015
5.9%
19.7
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb Briess - Bonlander Munich16.5 lb Bonlander Munich 36 10 50%
15 lb American - Pilsner15 lb Pilsner 37 1.8 45.5%
12 oz American - Munich - 60L12 oz Munich - 60L 33 60 2.3%
6 oz American - Aromatic Malt6 oz Aromatic Malt 35 20 1.1%
6 oz American - Victory6 oz Victory 34 28 1.1%
528 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.88 oz Tettnanger1.88 oz Tettnanger Hops Pellet 4.5 Boil 60 min 10.72 50%
1.88 oz Hallertau Mittelfruh1.88 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.93 50%
3.76 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.64 gal (66.56 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.64 gal (18.56 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.95 gal (51.81 qt). Suggest reducing strike water volume to 9.36 gal (37.44 qt) and adding 0.95 gal (3.81 qt) sparge/top-off. 10.31 41.3  
Strike water volume at mash thickness of 1.25 qt/lb 10.31 41.3  
Mash volume with grains 12.95 51.8  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume (equipment estimates 10.7 g | 42.8 qt) 12.06 48.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.64 g | 66.6 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22.38 89.5
Equipment Profile Used: System Default
 
Notes

Use a two-step mash with a protein rest at 122°F (50°C) for 25 minutes, followed by a main rest at 152°F (67°C) for 90 minutes.

Pitch yeast at 62°F (17°C), hold at that temperature for 24 hours, then drop to 50°F (10°C) and hold for 20 days. When fermentation is complete, raise temperature to 65°F (18°C) for a two-day diacetyl rest, then drop to lagering temperatures for one month or more.

Carbonate to 2.4 volumes of CO2.

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  • Last Updated: 2017-03-13 15:32 UTC