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Oktoberfest - Yah!

188 calories 18.6 g 12 oz
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created Wednesday July 28th 2021
1.057
1.013
5.8%
21.5
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Munich Type II (Dark)10 lb Munich Type II (Dark) 37 10 44.4%
10 lb Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt 38 2.65 44.4%
2 lb Thomas Fawcett - Crystal Malt I2 lb Crystal Malt I 34 45 8.9%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.2%
22.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 11.93 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.39 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.17 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.03 gal Strike 152 °F 60 min
8.93 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
3 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash up to 156 - 158F for a sweeter, malty beer

Start cool at about 50°F (10°C), and hold there for the first forty-eight hours.

For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C).

Free rise to 72F max?
Activity in the airlock should be low (but not absent). At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars.

I give the beer an additional nine days (now we’re at three weeks in the fermentor), then cold-crash to near-freezing to begin the clearing process. What remains should be a fully attenuated, malt-complex, fairly bitter, drinkable dry beer. All it needs now is carbonation and time.

Whether you bottle condition or keg, there’s no need to leave this beer in the fermentor while it conditions.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-08-06 13:36 UTC
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