BM Oktoberfast Lager - Beer Recipe - Brewer's Friend

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BM Oktoberfast Lager

197 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 197 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=39021
Created: Saturday July 15th 2017
1.059
1.019
5.2%
20.1
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pale Ale4 lb Pale Ale 39 2.3 35.6%
2.25 lb German - Munich Light2.25 lb Munich Light 37 6 20%
2.25 lb American - Vienna2.25 lb Vienna 35 4 20%
12 oz Canadian - Honey Malt12 oz Honey Malt 37 25 6.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.9%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.4%
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Edelweiss Blend0.4 oz Edelweiss Blend Hops Pellet 5.8 Boil 90 min 8.76 40%
0.40 oz Edelweiss Blend0.4 oz Edelweiss Blend Hops Pellet 5.8 Boil 60 min 8.19 40%
0.20 oz Edelweiss Blend0.2 oz Edelweiss Blend Hops Pellet 5.8 Boil 30 min 3.15 20%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.61 g CaCl Water Agt Mash --
1.46 g Gypsum Water Agt Mash --
0.48 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
0.96 each Irish Moss or Whirl floc Fining Boil 10 min.
3.82 tsp Yeast nutrient/energizer Other Boil 10 min.
0.47 tsp Gelatin & 1/2c Warm water Fining Primary 10 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 529 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 12psi       CO2 Level: 2.3 Volumes
 
Target Water Profile
Bru'n Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Bruin water - Brown Full, Expected Mash pH 5.45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.4 qt Strike Infusion -- 165 °F --
18.4 qt Sacch Rest, ramp quickly to MO Infusion -- 156 °F 70 min
18.4 qt Mashout Infusion -- 168 °F 10 min
10.8 qt Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.5 18  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 3.96 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

Use STC-1000+ Quick ALE PROFILE (Pr0)(14.5 Days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 70°
dh3: 60 (2.5 day ramp down)
SP4: 36°
dh4: 0 (Cold crash, fine and keg)

Substituted Honey Malt for Aromatic and 50L Chrystal for the 20L & 40L

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  • Last Updated: 2017-12-31 14:53 UTC
  • Snapshot Created: 2017-07-15 13:44 UTC
  • Link To Parent Recipe