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Oktoberfest Festbier

Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Thursday September 10th 2020

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.8%

IBU (tinseth):

22.6

SRM (morey):

5.7

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 50°F
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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 %
9 lb	German - Pilsner9 lb Pilsner	38	1.6	83.7%
1 lb	Munich1 lb Munich	37	6	9.3%
0.50 lb	American - Victory0.5 lb Victory	34	28	4.7%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	2.3%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	2.3	Boil	60 min	9.28	33.3%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	2.3	Boil	30 min	7.13	33.3%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4.2	Boil	10 min	6.14	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Tettnanger (Pellet)	16.41	66.6%
1 oz	Hallertau Hersbrucker (Pellet)	6.14	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.25 gal	Strike	160 °F	152 °F	60 min
2.89 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.25 tsp	Gypsum	Water Agt	Mash	1 hr.
1 each	Irish Moss	Fining	Boil	5 min.
1 tsp	Baking Soda	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 392 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.82 psi Temp: 38 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Bacon Ave Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
125	0	100	165	90	134
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 50°F (10°C) for 10 days, then let the temperature rise to 54°F (12°C) for about 4 days. After that, let the temperature free rise to room temperature and hold for 2 days. Cold crash to 35°F (2°C) for 48 hours, then lager for at least 6 weeks.

Last Updated and Sharing

391

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Brews

Public: Yup, Shared
Last Updated: 2021-08-15 23:19 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 Festbier

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