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Die Kupferkultur des Oktobers - L’esprit de Oconto Oconto

Name: Die Kupferkultur des Oktobers - L’esprit de Oconto Oconto
Prep time: 105 min
Cook time: 90 min
Total time: 195 min
Yield: 5 gallons
Cuisine: Homebrewing
Ingredients: 6 lb Goldpils Vienna Malt; 4 lb Bonlander Munich Malt 10L; 2.5 lb Carapils Copper Malt; 6 oz Caramel Vienne 20L Malt; 6 oz American Honey Malt; 1 oz Saphir Hops; 1 oz Opal Hops

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Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Wednesday September 17th 2025

Original Gravity:

1.062

Final Gravity:

1.009

ABV (standard):

7.0%

IBU (tinseth):

34.9

SRM (morey):

15.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Briess - Goldpils Vienna Malt6 lb Goldpils Vienna Malt	36.8	3.5	45.3%
4 lb	Briess - Bonlander Munich Malt 10L4 lb Bonlander Munich Malt 10L	36	10	30.2%
2.50 lb	Briess - Carapils Copper Malt2.5 lb Carapils Copper Malt	34.5	30	18.9%
6 oz	Briess - Caramel Vienne 20L Malt6 oz Caramel Vienne 20L Malt	35.9	20	2.8%
6 oz	Briess - American Honey Malt6 oz American Honey Malt	37.7	25	2.8%
13.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saphir1 oz Saphir Hops	Pellet	4.25	Boil	60 min	16.02	50%
1 oz	Opal1 oz Opal Hops	Pellet	6.5	Boil	30 min	18.83	50%
2 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal	Rest	Strike	130 °F	122 °F	15 min
	2 gallons wort boiled 30 min	Decoction	150 °F	150 °F	40 min
1.5 gal		Temperature	152 °F	150 °F	40 min
3 gal		Sparge	170 °F	165 °F	10 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	1 hr.
1 each	Whirlfloc		Water Agt	Boil	10 min.

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.7 Temp: 68 °F CO₂ Level: 2.65 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

Notes

Decoction - make sure the decoction pull is thicker than the remaining mash. Most of the liquid should stay in the mash tun. Having a rolling boil in the decoction 10-15 minutes.

Return the decoction - Before adding, stir the mash well. Add 1-1.5 gallons of the hot (boiling) decoction to the mash tun and stir well for about 1 minute. Check the temperature. If it below 148F, add the rest of the decocted wort/grains and stir again. Check temp to be sure it hits 150F. If the mash is at 150F or a little over after the first addition, let the remaining portion cool for a few to several minutes before adding to hit the 150F target. If the temp is above 150F continue to stir the mash with the lid off the tun until it cools to 150F.

Priming - 3.7 oz corn sugar boiled in 1.5 C water for 10 min. Pour syrup in a measuring cup and add boiled water to make 480CC of liquid. Add 10CC of cooled solution to each bottle.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-04-11 19:48 UTC

System Default

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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Amount	Variety	IBU	Bill %
1 oz	Saphir (Pellet)	16.02	50%
1 oz	Opal (Pellet) 0.99999999771257 oz Opal (Pellet) Hops	18.83	50%
2 oz / $ 0.00

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Die Kupferkultur des Oktobers - L’esprit de Oconto Oconto

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