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Oktoberfest 8

204 calories 18.5 g 12 oz
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Beer Stats
Method: Extract
Style: Festbier
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Robert Hoyt
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created Friday October 8th 2021
1.062
1.012
6.5%
39.2
5.5
n/a
65.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - DME Pilsen Light11 lb DME Pilsen Light 3.00 / lb
33.00
45 2 100%
11 lbs / 33.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops 1.25 / oz
3.75
Leaf/Whole 3.5 Boil at 212 °F 0 min 27.3%
2 oz Saaz2 oz Saaz Hops 1.25 / oz
2.50
Leaf/Whole 3.5 Boil at 212 °F 30 min 10.44 18.2%
2 oz Saaz2 oz Saaz Hops 1.25 / oz
2.50
Leaf/Whole 3.5 Boil at 212 °F 60 min 13.59 18.2%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops 4.00 / oz
8.00
Leaf/Whole 3.75 Boil at 212 °F 75 min 15.21 18.2%
2 oz Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops 3.00 / oz
6.00
Pellet 4.5 Whirlpool at 212 °F 90 min 18.2%
11 oz / 22.75
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp burton salts 0.00 / tsp
0.00
Water Agt Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
5.00 / each
10.00
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 10.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
 
Notes

Beer was fermented at controlled temp of 49 F for 21 days.
On bottling day, 2 cups beer were heated and 10.3 oz (weighed) of Light DME were added and dissolved. Cooled to room temp, then added to a clean spare 8 gal primary and half the beer filtered off into fresh container, and stirred. The remaining half was then added, (with care not to extract the yeast sludge) and mixed again in order to distribute all bottling sugars. Bottled beer was a mixture of (1) cleaned and re-plugged 5L metal keg, and the remainder were 22 oz bottles.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-09 00:02 UTC
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