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Hendy's oktofest ale

188 calories 19.3 g 12 oz
Beer Stats
Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 50% (brew house)
Source: self
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Sunday February 19th 2017
1.057
1.014
5.65%
26.06
10.13
5.17
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 62.3%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 10.4%
2 oz American - Caramel / Crystal 40L2 oz Caramel / Crystal 40L 34 40 1.3%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 10.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 10.4%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 5.2%
9.63 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 7 Aroma 20 min 14.32 50%
1 oz Nugget1 oz Nugget Hops Leaf/Whole 7 Aroma 15 min 11.74 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3/4 cup       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Boiled Cottage Grove,Oregon Tap water. Unknown Chemistry Profile.
Mash Chemistry and Brewing Water Calculator
 
Notes

These Instructions are ALMOST universal for all extract brewing.

In 2 Gallons Water steep grains @ 152 Degrees F for 60 mins.
(it's easier with a grain bag)
using a Colander rinse grains with hottest tap water you got into the mash container til it runs clear.
Dissolve the LME OR DME and Other Sugar(s) you may be adding in the hot wort and bring to a full boil.
boil for 90 mins. (a tradition boil is 60 mins)
once boiling hop according to schedule.
Bittering hops first @ 90 or 60 mins
Flavoring hops Second Usually @ 45-30 mins
Aroma hops @ 20-15 mins
Irish moss @ 15 mins
Cool wort to 75-80 Degrees F.
re-hydrate yeast in 1/4 cup water @ 90 Degrees wait 20 mins then stir and wait 20 mins again or til foamy.
pitch yeast in Cooled wort and aerate.
top off with cool clean water to 4 Gallons or so in a carboy and water Lock it then wait a week or til bubbles are less than one every 30 secs.
rack to secondary Carboy (Leaving the First Sedimentary Cake Called a trub in the first Carboy) for one more week for Clarification.
Siphon to bottle bucket (Leaving the secondary trub) and pitch 3/4 Cup dextrose dissolved in BOILED tap water and cooled to ambient temp.
keg or bottle! if bottling wait a couple weeks then crack one open and have a taste!
Merry brewing!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-17 21:56 UTC
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