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Oktoberfest

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Lars Erik Christensen
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)

Created: Sunday September 7th 2025

Original Gravity:

1.053

Final Gravity:

1.010

ABV (alternate):

5.7%

IBU (tinseth):

20.6

SRM (daniels):

11.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Bestmalz - BEST Vienna4 kg BEST Vienna	37	3.8	35.6%
2.50 kg	Bestmalz - BEST Munich2.5 kg BEST Munich	37	6.3	22.2%
2.50 kg	German - Pilsner2.5 kg Pilsner	38	1.16	22.2%
0.75 kg	Bestmalz - BEST Melanoidin0.75 kg BEST Melanoidin	34.5	10.68	6.7%
0.75 kg	Thomas Fawcett - Pale Crystal Malt0.75 kg Pale Crystal Malt	34	23	6.7%
0.75 kg	Thomas Fawcett - Amber Malt0.75 kg Amber Malt	32.2	38	6.7%
11.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
64 g	Hallertau Mittelfruh64 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	13.03	57.1%
48 g	Hallertau Mittelfruh48 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	7.51	42.9%
112 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
112 g	Hallertau Mittelfruh (Pellet)		20.54	100%
112 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
50 L	Temperature	67 °C	67 °C	60 min
	Temperature	76 °C	76 °C	10 min
6.55 L	Sparge	76 °C	76 °C	--
6.55 L	Sparge	76 °C	76 °C	--
Starting Mash Thickness: 4.43 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Chalk	Water Agt	Mash	1 hr.
8 g	Epsom Salt	Water Agt	Mash	1 hr.
5.42 ml	Lactic acid	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
1.18 g	Protafloc / 20.5 Grams	Fining	Boil	15 min.
0.47 g	Servomyces / 8.5 Grams	Other	Boil	10 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	5.65 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 220 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.87 bar Temp: 18 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 9 C
Ferment 7-10 days at 12 C
7-14 days at 22 C
Lager for at least 12 weeks

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-09-07 17:58 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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