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Memphis Octoberfest

Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 11.65 gallons
Post Boil Size: 10.15 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 339 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)

Created: Sunday September 13th 2020

Original Gravity:

1.101

Final Gravity:

1.027

ABV (standard):

9.8%

IBU (tinseth):

45.4

SRM (morey):

25.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	38.5%
10 lb	German - Vienna10 lb Vienna	37	4	38.5%
4 lb	American - Caramel / Crystal 40L4 lb Caramel / Crystal 40L	34	40	15.4%
2 lb	American - Caramel / Crystal 90L2 lb Caramel / Crystal 90L	33	90	7.7%
26 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Hallertau Tradition (Germany)3 oz Hallertau Tradition (Germany) Hops	Pellet	5	Boil	30 min	23.87	50%
3 oz	Yakima Chief Hops - German Tettnang3 oz German Tettnang Hops	Pellet	4.5	Boil	30 min	21.48	50%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Hallertau Tradition (Germany) (Pellet)	23.87	50%
3 oz	Yakima Chief Hops - German Tettnang (Pellet)	21.48	50%
6 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.75 gal	Steeping	154 °F	152 °F	60 min
5 gal	Batch Sparge	171 °F	--	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 135 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Gypsum		Water Agt	Mash	1 hr.

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 885 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 26.71 psi Temp: 68 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
10.4	0	8.7	4.8	5.3	0
Filtered Memphis tap water
Mash Chemistry and Brewing Water Calculator

Notes

Expecting a lower ABV due to yeast intolerance to ABV value. Finish to be sweet, aromatic, and full of character. You will know you are drinking a beer.

Yeast starter brewed 2 pounds dark DME to 3 L water, reduced to 2 L. no activity 48 hrs. pitched 2 days later.

14 gallon wort collected, boil down to 6.5 gallon. 5.5 gallon chilled and transferred to fermenter, 1 gallon transferred for yeast starter for next batch.

Fermentation notes: this is a ale temperature lager fermentation. pitching yeast starter approx 1000 B cells according to calcs. At 5 days no diacetyl formation to taste.

Last Updated and Sharing

302

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Brews

Public: Yup, Shared
Last Updated: 2020-09-29 20:32 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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