Oktoberfest Beer Recipe | BIAB Munich Helles by Brans_2 | Brewer's Friend
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Oktoberfest

159 calories 17.9 g 12 oz
Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday March 19th 2023
1.048
1.014
4.4%
24.8
6.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Pilsner12 lb Pilsner 36 1.5 53.2%
9.20 lb Munich9.2 lb Munich 37 6 40.8%
13.90 oz Weyermann - Vienna Malt13.9 oz Vienna Malt 37 3.5 3.8%
8 oz Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.2%
22.57 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.75 oz Hallertau Mittelfruh3.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 212 °F 60 min 24.81 100%
3.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.21 gal BIAB Batch Sparge 158 °F 152 °F 90 min
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
3 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 812 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.72 psi       Temp: 35 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Chesapeake Water March 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 74 28 9 163
(Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112).
Mash Chemistry and Brewing Water Calculator
 
Notes

Keep mash pH at 5.6 and sparge water pH at 6.0. Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112). Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out for 60-90 minutes. Chill as low as you can get it and ferment at 50° F for about 2 weeks. At 80% attenuation, start raising the temperature to 60° F by 3-4 degrees per day. Let yeast cleanup for 3-5 days and complete fermentation at 60° F. Transfer into kegs and use 10ml of biofine for each keg. Carb at 2.3 vols and let sit for another 2-4 weeks to lager. Fermentation is the most important part of this recipe!

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  • Public: Yup, Shared
  • Last Updated: 2023-03-22 01:58 UTC
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