Propst Octoberfest - Beer Recipe - Brewer's Friend

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Propst Octoberfest

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday March 6th 2019
1.062
1.018
5.8%
19.0
8.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Finland - Munich Malt7 lb Munich Malt 36 7 51.9%
3.50 lb American - Vienna3.5 lb Vienna 35 4 25.9%
3 lb American - Pilsner3 lb Pilsner 37 1.8 22.2%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 45 min 6.62 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 0 min 16.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 4.37 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 20 min 4.91 16.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.44 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.62 16.7%
3 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Temperature -- 158 °F 60 min
16 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Ferment at 52 degrees. When gravity reading indicates fermentation is 75% complete (3-4 days), raise temperature to high 50s/low 60s for diacetyl rest. After final gravity is reached, return to lager fridge for another week at 52 degrees. Rack to secondary, return to lager fridge, and gradually lower temperature to mid 30s for 4-5 months.

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  • Last Updated: 2019-03-06 22:45 UTC