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October Rust Märzen

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: DTN
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Wednesday October 21st 2020

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

21.9

SRM (morey):

9.5

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 52°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 %
3 lb	Avangard - Light Munich3 lb Light Munich	37	8	30%
3 lb	Avangard - Vienna3 lb Vienna	37.7	3.5	30%
3.50 lb	Avangard - Munich Dark3.5 lb Munich Dark	37.1	12	35%
4 oz	Proximity - Rye Malt4 oz Rye Malt	37.7	4	2.5%
4 oz	Dingemans - Aromatic Malt4 oz Aromatic Malt	36.3	19	2.5%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Warrior (16 AA)0.25 oz Warrior (16 AA) Hops	Pellet	14.2	Boil	60 min	12.84	9.1%
1 oz	Hallertau Mittelfruh (3.75 AA)	Pellet	3.8	Boil	10 min	4.98	36.4%
1.50 oz	Hallertau Mittelfruh (3.75 AA)	Pellet	3.8	Boil	5 min	4.11	54.5%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Warrior (16 AA) (Pellet)	12.84	9.1%
2.50 oz	Hallertau Mittelfruh (3.75 AA) (Pellet)	9.09	90.9%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.13 gal	Strike	161.2 °F	150 °F	60 min
3.88 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
11.51 ml	Phosphoric acid	Water Agt	Mash	1 hr.
4 oz	Rice Hulls	Other	Mash	--

Yeast

Omega Yeast Labs - Oktoberfest OYL-107

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 486 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.12 psi Temp: 35 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Went with balanced profile. Worked perfectly.
Mash Chemistry and Brewing Water Calculator

Notes

Shooting for 22 IBU (as per copying KCBC's Zoktoberfest, my fav), so adjust if necessary for competition as the bitterness is a little more assertive.

Medium (ish) body mash temp 150f. Batch sparge at 168f.

First batch: Fermented with 2nd gen 34/70 (built up with starter) at 51f. Initially chilled to 49f (mid 60s with the chiller and then in the firm tank for a few hrs to get it to 49f). Pitched at 49f, let free rise to ferm temp. Started D-rest at around 60-70% attenuation (about 5 days) raising the temp about 4F every 12 hours to 68f. let sit above 65f for 3 days. Cold crashed gradually to reduce suckback. Fined with gelatin at 35f. Packaged 24 hours later (could have used some extra time, still a bit hazy at the beginning).

Thinking of trying Omega Okboberfest lager yeast next time.

This is the best beer I've ever brewed.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-20 02:00 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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October Rust Märzen

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