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(M)OKTOBERFEST

208 calories 21 g 12 oz
Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Friday July 9th 2021
1.063
1.015
6.5%
17.6
12.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Vienna7.5 lb Vienna 35 4 46.3%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 24.7%
3.25 lb American - Pilsner3.25 lb Pilsner 37 1.8 20.1%
10 oz American - Caramel / Crystal 40L10 oz Caramel / Crystal 40L 34 40 3.9%
10 oz Honey Malt10 oz Honey Malt 37 25 3.9%
3 oz Belgian - Special B3 oz Special B 34 115 1.2%
16.19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Saaz1.4 oz Saaz Hops Pellet 3.4 First Wort 60 min 14.99 71.8%
0.55 oz Saaz0.55 oz Saaz Hops Pellet 3.4 Boil 15 min 2.66 28.2%
1.95 oz / 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1.14 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 15 PSI for 3-4 days, then at around 1.020 raise it to 30 PSI to carbonate. Add gelatine to the keg, transfer it in, let it clarify for a few days until pulls clear.


Brewday:
Went okay, did it while working. Ended up with ~24L of 1.052 wort. Would have been higher if I boiled down to 23 like planned, but boil off was lower then expected.

Still getting odd readings on the refractometer. its calibrated. I'd blame stratification but I really stired the wort up before taking them. I had read 1.055 at knockout but was 1.052 with hydro. Validated hydro is RO water to be 1.000.

Pitched at ~ 1PM, 22c, lager yeast :o 15 PSI on it and spunding valve attached. Test here is if its gonna taste good even at these temps. I dont have control batch, so it'll really be a "do i like this beer"

Hoping for a clean ferment. Will see when activity starts. Starter was 100G/L and was 1.5L, so ~ 300 Billion cells i think. not lager pitch rates!

Day 7 sample tasted fairly clean, looks like 1.012 or so for gravity.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-02 16:29 UTC
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