Unibrau Beer Recipe | BIAB Oktoberfest/Märzen | Brewer's Friend
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Unibrau

172 calories 17.8 g 12 oz
Beer Stats
Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday June 8th 2020
1.052
1.013
5.2%
20.6
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Floor-Malted Bohemian Pilsner5 lb Floor-Malted Bohemian Pilsner 38 1.8 48.5%
1 lb German - Vienna1 lb Vienna 37 4 9.7%
8 oz Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 4.8%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 2.1%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 29.1%
1.50 oz German - Melanoidin1.5 oz Melanoidin 37 25 0.9%
0.50 lb Munich Dark 20L0.5 lb Munich Dark 20L 34 20 4.8%
10.31 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Tradition (Germany)0.9 oz Hallertau Tradition (Germany) Hops Pellet 5.1 Boil 60 min 16.26 69.2%
0.40 oz Hallertau Tradition (Germany)0.4 oz Hallertau Tradition (Germany) Hops Pellet 5.1 Boil 20 min 4.38 30.8%
1.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Beta rest Temperature -- 148 °F 30 min
8 gal alpha rest Temperature 148 °F 156 °F 30 min
8 gal mash out Temperature 156 °F 168 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Baking Soda Water Agt Mash 1 hr.
1.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.30 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.44 psi       Temp: 50 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 55 65 35
Mash Chemistry and Brewing Water Calculator
 
Notes

Jasper yeast - JY273, Ayinger strain.
or
Jasper yeast -JY268 - FRANCONIAN LAGER
or
WLP 833 - German Bock Lager Yeast

50F for three days
53F for three days
55F for three days
65-70F for 5 days

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-31 17:13 UTC
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