Oktoberfest 2 - Beer Recipe - Brewer's Friend

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Oktoberfest 2

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Friday December 27th 2019
1.060
1.017
5.7%
19.9
12.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 38 1.8 36.4%
4 lb German - Munich Light4 lb Munich Light 37 6 36.4%
1.50 lb German - CaraMunich I1.5 lb CaraMunich I 34 39 13.6%
1 lb German - Melanoidin1 lb Melanoidin 37 25 9.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.5 Boil 60 min 12.14 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.9 Boil 30 min 7.73 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1.50 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 488 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains (equipment estimates 2.81 g | 11.2 qt) 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.13 g | 20.5 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.8 11.2  
Top off amount 2.2 8.8  
Going into fermentor 5 20  
Total: 6.63 26.5
Equipment Profile Used: System Default
 
Notes

Equipment = electric mash and boil
Two Step infusion mash w/ 4g of water -- ~145f for 30 minutes, then raise temp in kettle to 158 over ~20 minutes, and mash for an additional 40 minutes at ~158f
1 liter yeast starter
Heavy hit with an oxygen stone

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  • Public: Yup, Shared
  • Last Updated: 2019-12-27 17:35 UTC