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Tradicional Oktoberfest

Name: Tradicional Oktoberfest
Cook time: 60 min
Total time: 60 min
Yield: 22.7 liters
Cuisine: Homebrewing
Ingredients: 1 kg Pilsner; 2 kg Vienna Malt; 1.5 kg Munich Type I; 0.45 kg Munich Type II (Dark); 0.35 kg Melanoidin; 0.227 kg Aromatic Malt; 0.113 kg Caramunich Type 3; 20 g Hallertau Tradition (Germany) Hops; 28 g German Hallertau Hops

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Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 28.62 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Monday June 15th 2026

Mack Mikrobryggeri Haakon Senior 25 l

by Kjeller 5

OG: 1.061 FG: 1.010 ABV: 6.7% IBU: 20

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

25.0

SRM (morey):

9.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	Weyermann - Pilsner1 kg Pilsner	36	1.5	17.7%
2 kg	Weyermann - Vienna Malt2 kg Vienna Malt	37	3.5	35.5%
1.50 kg	Weyermann - Munich Type I1.5 kg Munich Type I	38	6	26.6%
0.45 kg	Weyermann - Munich Type II (Dark)0.45 kg Munich Type II (Dark)	37	10	8%
0.35 kg	Weyermann - Melanoidin0.35 kg Melanoidin	34.5	27	6.2%
0.23 kg	Weyermann - Aromatic Malt0.227 kg Aromatic Malt	35	20	4%
0.11 kg	Weyermann - Caramunich Type 30.113 kg Caramunich Type 3	34	57	2%
5.64 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops	Pellet	6.8	Boil	60 min	16.28	41.7%
28 g	Yakima Chief Hops - German Hallertau28 g German Hallertau Hops	Pellet	4.3	Boil	20 min	8.73	58.3%
48 g / $ 0.00

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Other Ingredients

Amount	Name	Cost	Type	Use	Time
20 g	Acetic acid		Water Agt	Mash	1 hr.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Bonafont

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

65 c mash 60 minutos
75 minutos de hervor
10 c a 14 c constante de 10 a 14 dias segun densidad final
Pasar a secundario 3 semanas de lagering 2 c a 4 c
Realizar primming y dejarlas reposar 1.5 semanas luego pasarlas a frio dejarlas en maduracion 2 semanas.

Last Updated and Sharing

144

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Brews

Public: Yup, Shared
Last Updated: 2026-07-31 12:24 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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Amount	Variety	IBU	Bill %
20 g	Hallertau Tradition (Germany) (Pellet)	16.28	41.7%
28 g	Yakima Chief Hops - German Hallertau (Pellet) 28 g German Hallertau (Pellet) Hops	8.73	58.3%
48 g / $ 0.00