Skagit Oktoberfest Beer Recipe | All Grain Märzen | Brewer's Friend
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Skagit Oktoberfest

188 calories 19.3 g 12 oz
Beer Stats
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: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Friday May 31st 2024
1.057
1.014
5.6%
19.3
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Bestmalz - BEST Pilsen6.5 lb BEST Pilsen 37 1.9 53.1%
5 lb Briess - Bonlander Munich Malt 10L5 lb Bonlander Munich Malt 10L 36 10 40.8%
0.50 lb Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L 35.4 60 4.1%
0.25 lb Briess - Dark Munich Malt 30L0.25 lb Dark Munich Malt 30L 36 30 2%
12.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.91 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 6.41 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 160 °F 154 °F 60 min
3.75 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
258th Source Well : Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mineral Profile:

Ca – 34
Mg - 8
Na – 28
Cl - 62
SO4 – 11.5
HCO3 – 51 from source water – buffered to 0 with phosphoric acid


Water:
4 Gal strike H20, pH 5.39 (.25g Gypsum, 1g NaCl, 1g CaCl2, 40mL phosphoric acid 10%)
3.75 Gal sparge H20, pH 5.4 (.25 Gypsum, 1g NaCl, 1g CaCl2, 9.14 mL phosphoric acid 10%)
Mash Chemistry and Brewing Water Calculator
 
Notes

2 Wyeast packs pitched in lieu of a starter

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  • Public: Yup, Shared
  • Last Updated: 2024-05-31 21:16 UTC
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