Marzen/Ocktoberfest beer - Beer Recipe - Brewer's Friend

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Marzen/Ocktoberfest beer

179 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 135 liters (fermentor volume)
Pre Boil Size: 155.33 liters
Post Boil Size: 140 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Josip Cerjak
Calories: 179 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Sunday March 17th 2019
1.059
1.010
6.5%
15.3
11.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg German - Pilsner15 kg Pilsner 38 1.6 44.1%
15 kg Munich - Light 10L15 kg Munich - Light 10L 33 10 44.1%
4 kg Weyermann - Caramunich Type 14 kg Caramunich Type 1 33.5 35 11.8%
34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Hallertau Mittelfruh150 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.63 100%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 3427 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 4.41 g/l
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 25

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 L Sparge 75 °C 76 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 144.3 L. Suggest reducing initial water volume to 45.4 L and adding 98.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 107.44 L. Suggest reducing strike water volume to 22.96 L and adding 62.04 L sparge/top-off. 85
Strike water volume at mash thickness of 2.5 L/kg 85
Mash volume with grains 107.4
Grain absorption losses -34
Remaining sparge water volume (equipment estimates 94.2 L) 105.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 144.3 L) 155.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 135 L) 140
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 140 L) 135
Total: 190.2  
Equipment Profile Used: System Default
 
Notes

After a few brews of beer, I can also give the final details regarding the fermentation and taste of the beer;
I used the rapid fermentation method of lager - initially the fermentation was set to 13 degrees Celsius and left for 5 days, after which the temperature was raised to 19 degrees and by the end of fermentation, diacetyl rest was made to 18 degrees (3 days). The primary fermentation lasted for 2 weeks and thereafter converted into kegs as a secondary and remained for two more weeks. Carbonation in kegs at 30 PSI, 3 days and beer tastes great.
Amber in color, caramel and sweet in taste, but a perfect fit.

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  • Last Updated: 2021-09-09 14:04 UTC