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Oktoberfast-BIAB PMP

187 calories 22.2 g 12 oz
Beer Stats
Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: PMP
Calories: 187 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created Saturday June 6th 2015
1.056
1.018
4.96%
27.56
9.56
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Vienna5 lb Vienna 37 4 41.7%
3 lb German - Munich Light3 lb Munich Light 37 6 25%
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 20.8%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 4.2%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.2%
12 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.14 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 45 min 7.3 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 6.11 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.2 gal Infusion 152 °F 60 min
Sparge 170 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
66%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

BIAB notes:

8.2 gal of strike/mash water needed at 160 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 152 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.

Finish cooling wort with chiller to 70 F and pitch yeast.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-21 19:47 UTC
  • Snapshot Created: 2015-06-06 14:39 UTC
  • Link To Parent Recipe
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