V’s Oktoberfest 2019 - Beer Recipe - Brewer's Friend

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V’s Oktoberfest 2019

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 75 gallons
Post Boil Size: 78.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday April 25th 2018
1.063
1.009
7.0%
8.2
8.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Briess - Synergy Select Pilsen Malt100 lb Synergy Select Pilsen Malt 38.3 1.8 70.9%
27 lb American - Pilsner27 lb Pilsner 37 1.8 19.1%
4 lb German - Melanoidin4 lb Melanoidin 37 25 2.8%
6 lb German - CaraFoam6 lb CaraFoam 37 1.8 4.3%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt 25 550 0.7%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 2.1%
141 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Huell Melon3 oz Huell Melon Hops Pellet 7.2 Boil 60 min 5.42 33.3%
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.8 66.7%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 2046 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
13615
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 20 11 28 10 278
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 75 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 71.84 gal (287.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 59.84 gal (239.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 46.53 gal (186.12 qt). Suggest reducing strike water volume to 0.72 gal (2.88 qt) and adding 34.53 gal (138.12 qt) sparge/top-off. 35.25 141  
Strike water volume at mash thickness of 1 qt/lb 35.25 141  
Mash volume with grains 46.53 186.1  
Grain absorption losses -17.63 -70.5  
Remaining sparge water volume (equipment estimates 54.46 g | 217.9 qt) 57.63 230.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 71.84 g | 287.4 qt) 75 300  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 70 g | 280 qt) 78.5 314  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 78.5 g | 314 qt) 70 280  
Total: 92.88 371.5
Equipment Profile Used: System Default
 
Notes

689gr 34/70 yeast

Batch #1
2tsp calcium chloride
1.5 Epsom
3ml phosphoric acid
PH 5.12 at 69 degrees
PH 2 - 5.17 at 73 degrees
Mash out PH 5.2
Final runnings 5.2 at 70

Batch #2
PH 1 - 5.15 at 77 degrees
PH 2 - 5 at 62 degrees

Totals
140 gallons
OG 1056

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  • Last Updated: 2019-10-04 14:27 UTC