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Oktoberfest

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.67 gallons
Post Boil Size: 13.17 gallons
Pre Boil Gravity: 13.2 °P (recipe based estimate)
Post Boil Gravity: 14.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Pipkin
No Chill: 15 minute extended hop boil time
Calories: 196 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)

Created: Wednesday August 19th 2020

Original Gravity:

14.6 °P

Final Gravity:

3.6 °P

ABV (standard):

6.0%

IBU (tinseth):

25.1

SRM (morey):

9.2

Mash pH

5.7

Cost $

n/a

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Weyermann - Pilsner15 lb Pilsner	36	1.5	52.4%
12 lb	Briess - Organic Bonlander Munich Malt 10L12 lb Organic Bonlander Munich Malt 10L	35	10	41.9%
16 oz	Weyermann - Vienna Malt16 oz Vienna Malt	37	3.5	3.5%
10 oz	German - CaraMunich I10 oz CaraMunich I	34	39	2.2%
28.62 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 oz	Domestic Hallertau4 oz Domestic Hallertau Hops		Pellet	3.9	Boil	60 min	25.06	100%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Domestic Hallertau (Pellet)		25.06	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
13.84 gal	Strike	161 °F	152 °F	90 min
4.54 gal	Sparge	168 °F	168 °F	90 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Whirlfloc	Water Agt	Boil	15 min.
2 tsp	Yeast Nutrient	Other	Other	15 min.
3.50 g	Chalk	Water Agt	Mash	1 hr.
3.50 g	Chalk	Water Agt	Sparge	1 hr.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
4.25 g	Gypsum	Water Agt	Mash	1 hr.
4.25 g	Gypsum	Water Agt	Sparge	1 hr.
5 g	Magnesium Chloride	Water Agt	Mash	1 hr.
5 g	Magnesium Chloride	Water Agt	Sparge	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Sparge	1 hr.

Yeast

Omega Yeast Labs - Oktoberfest OYL-107

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 232 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 6.79 psi Temp: 33 °F CO₂ Level: 2.3 Volumes

Target Water Profile

19713

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
66	30	48	72	56	112
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 152° F for 90 minutes.
Raise mash to 168° F and sparge out for 60-90 minutes.

Ferment at 50° F for about 2 weeks. At 80% attenuation, start raising the temperature to 60° F by 3-4 degrees per day. Let yeast cleanup for 3-5 days and complete fermentation at 60° F.

Transfer into kegs. Carb at 2.3 vols and lager for 2-4 weeks. Keg Pressure should be roughly 6.5 PSI at 33F for 2 weeks.

Last Updated and Sharing

641

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Brews

Public: Yup, Shared
Last Updated: 2020-08-21 01:50 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Oktoberfest

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