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Oktoberfest

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Raymond Shveida
Calories: 198 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Thursday June 19th 2025

2206 Ocktoberfest

by Richard F Shoff Jr

OG: 1.058 FG: 1.014 ABV: 5.9% IBU: 23

Original Gravity:

1.061

Final Gravity:

1.007

ABV (standard):

7.1%

IBU (tinseth):

22.5

SRM (morey):

10.8

Mash pH

3.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Weyermann - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner	36.3	1.9	25%
3 lb	Weyermann - Munich Type I3 lb Munich Type I	38	6	25%
1 lb	Weyermann - Caramunich Type 11 lb Caramunich Type 1	33.5	35	8.3%
3 lb	Cane Sugar3 lb Cane Sugar	46	0	25%
1 lb	Briess - Victory Malt1 lb Victory Malt	34.5	28	8.3%
1 lb	Briess - Caramel Malt - 20L1 lb Caramel Malt - 20L	35	20	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 212 °F	60 min	11.22	30.8%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 212 °F	30 min	8.62	30.8%
1.25 oz	Yakima Valley Hops - Barbe Rouge1.25 oz Barbe Rouge Hops	Pellet	8.5	Boil at 212 °F	2 min	2.69	38.5%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	19.84	61.6%
1.25 oz	Yakima Valley Hops - Barbe Rouge (Pellet)	2.69	38.5%
3.25 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6 gal	Strike	146 °F	146 °F	30 min
6 gal	Steeping	158 °F	158 °F	30 min
6 gal	Steeping	170 °F	170 °F	15 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 69 °F

Other Ingredients

Amount	Name	Type	Use
2.25 g	Gypsum	Water Agt	Mash
2.25 oz	Calcium Chloride	Water Agt	Mash
0.75 oz	Epsom Salt (MgSO4)	Water Agt	Mash
0.75 oz	Sea salt	Spice	Mash
1 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash
6 ml/l	Phosphoric acid	Water Agt	Mash
1 tbsp	Irish Moss	Fining	Boil
1 tsp	Whirlfloc	Water Agt	Boil
1 tbsp	Fermaid K	Other	Boil

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	27 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.4 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

* Distilled Water

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

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Brews

Public: Yup, Shared
Last Updated: 2025-06-20 17:30 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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