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Oktober Fest

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 66.14 liters
Post Boil Size: 59.2 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Friday April 21st 2023

Original Gravity:

1.056

Final Gravity:

1.009

ABV (standard):

6.1%

IBU (tinseth):

24.1

SRM (morey):

11.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.20 kg	BA Malt - Vienna9.2 kg Vienna	38	5	70.5%
550 g	BA Malt - Carapils550 g Carapils	34	4	4.2%
500 g	BA Malt - Melanoidina500 g Melanoidina	36	25	3.8%
200 g	BA Malt - Caramelo 60200 g Caramelo 60 - (late mash tun addition)	35	60	1.5%
300 g	BA Malt - Caramelo 120300 g Caramelo 120 - (late mash tun addition)	34	120	2.3%
2 kg	BA Malt - Munich2 kg Munich	38	7	15.3%
300 g	BA Malt - Wheat Malt300 g Wheat Malt	38	2	2.3%
13,050 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Barth-Haas - Zeus30 g Zeus Hops	Pellet	15	Boil	20 min	12.84	33.3%
40 g	Hallertau Tradition (Germany)40 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	60 min	9.42	44.4%
10 g	Barth-Haas - Zeus10 g Zeus Hops	Pellet	15	Boil	5 min	1.41	11.1%
10 g	Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	5 min	0.47	11.1%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Barth-Haas - Zeus (Pellet) 40 g Zeus (Pellet) Hops	14.25	44.4%
50 g	Hallertau Tradition (Germany) (Pellet)	9.89	55.5%
90 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
36 L	Temperature	71 °C	66 °C	90 min
41 L	Sparge	76 °C	76 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Citric acid	Water Agt	Mash	0 min.
8 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
16 g	Citric acid	Water Agt	Sparge	0 min.
6 g	Irish Moss	Fining	Boil	5 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	3 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 266 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1,6 bar Temp: 20 °C CO₂ Level: 4.04 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

Last Updated and Sharing

279

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Brews

Public: Yup, Shared
Last Updated: 2025-07-27 00:54 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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