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OKtobeer Feast

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Saturday August 14th 2021

Original Gravity:

1.054

Final Gravity:

1.009

ABV (standard):

6.0%

IBU (tinseth):

23.1

SRM (morey):

12.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.25 lb	German - Bohemian Pilsner5.25 lb Bohemian Pilsner	38	1.9	46.7%
5 lb	Munich - Light 10L5 lb Munich - Light 10L	33	10	44.4%
0.50 lb	American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L	33	80	4.4%
0.50 lb	Weyermann - Caramunich Type 10.5 lb Caramunich Type 1	33.5	35	4.4%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Tettnanger0.75 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	12.1	42.9%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	11.02	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Tettnanger (Pellet)	12.1	42.9%
1 oz	Hallertau Hersbrucker (Pellet)	11.02	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.03 gal		Strike	161 °F	152 °F	60 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.
1.90 tbsp	Yeast Nutrient		Other	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 416 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.22 psi Temp: 35 °F 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

A 24-48 hour diacetyl rest at 65-68ºF after primary fermentation is
recommended. After the diacetyl rest, rack to secondary and lager at 34-40ºF for 6-12 weeks

Last Updated and Sharing

512

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Brews

Public: Yup, Shared
Last Updated: 2021-08-14 17:24 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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