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Oktoberfest - Yah!

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)
Post Boil Gravity: 1.057 (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

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.8%

IBU (tinseth):

21.5

SRM (morey):

11.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	11.93	50%
2 oz	Hallertau Mittelfruh (Pellet)	9.56	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.03 gal	Strike	166 °F	152 °F	60 min
8.93 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

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

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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