View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Octoberfest Lager

Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 19.63 gallons
Post Boil Size: 18 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel Dorst
Hop Utilization: 97%
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Sunday August 17th 2025

Fiestbier 12-18-22

by Troy123

OG: 1.059 FG: 1.012 ABV: 6.1% IBU: 24

Original Gravity:

1.057

Final Gravity:

1.010

ABV (standard):

6.1%

IBU (tinseth):

22.4

SRM (morey):

4.5

Mash pH

5.7

Cost $

26.46

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
22 lb	Weyermann - Extra Pale Premium Pilsner Malt22 lb Extra Pale Premium Pilsner Malt		38	1.5	68.8%
5 lb	Weyermann - Munich Type I5 lb Munich Type I	$ 2.25 / lb $ 11.25	38	6	15.6%
5 lb	Weyermann - Vienna Malt5 lb Vienna Malt		37	3.5	15.6%
32 lbs / $ 11.25

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Yakima Chief Hops - Magnum1.5 oz Magnum Hops	Pellet	13.2	Boil	60 min	22.4	42.9%
2 oz	BSG - German Hallertau Mittelfrüh2 oz German Hallertau Mittelfrüh Hops	Pellet	4.4	Boil	0 min		57.1%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Yakima Chief Hops - Magnum (Pellet)	22.4	42.9%
2 oz	BSG - German Hallertau Mittelfrüh (Pellet)		57.1%
3.50 oz / $ 0.00

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	3 Each	Cost:	$ 5.07 / each $ 15.21
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 298 B cells required

$ 15.21 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.93 psi Temp: 38 °F CO₂ Level: 2.47 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mash Chemistry and Brewing Water Calculator

Notes

3 day brewing process.

Day 1 - prep water for deoxygenation process.
Day 2 - Mash and bake grains for 3 hours at 350F in oven for simulated decoction mash (Keptinis process) for flavoring. Return mash (baked bread) to mash tun and recirculate to reheat.
Day 3 - Recirculate (vorlof) to reheat everything. Mash out temp at 170 and return to brew process as normal transferring to the boil kettle.

Color and flavor for the beer is going to come from the baked grains. (unable to be simulated in the brewery software.

Recipe Photos

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-09-10 00:07 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!