Fätzen Schindeefest (extract) Beer Recipe | Extract Oktoberfest/Märzen by FatsSchindee | Brewer's Friend
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Fätzen Schindeefest (extract)

189 calories 20.8 g 12 oz
Beer Stats
Method: Extract
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: FatsSchindee
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday June 7th 2013
1.057
1.016
5.4%
24.9
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich 35 8 31.6%
5 lb Liquid Malt Extract - Munich5 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 52.6%
8 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 5.3%
4 oz German - CaraBohemian4 oz CaraBohemian 33 75 2.6%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 5.3%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Northern Brewer - Hallertau 1.2 oz Hallertau Hops Pellet 4.1 Boil 60 min 18.69 60%
0.80 oz Northern Brewer - Hallertau 0.8 oz Hallertau Hops Pellet 4.1 Boil 15 min 6.18 40%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 438 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: ~2/3 cup      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Store-bought RO water.
 
Notes

Steep grains in 2 qts water at 155F (~165 strike temp) for 45 minutes. Sparge with 2 qts water at 170, then add 2.5 gallons for total of a 3.5 gal boil. Add 2+ gal chilled water to chill and top off to 5.5 gal in fermentor.

Primary (in 6.5 gal bucket or 6/6.5 gal carboy) at 50
F for 2-3 weeks. D-rest at 64F for 2-3 days. Rack to 5 gal carboy and lager at 34F for 7 weeks minimum.

Prime and bottle (or keg) to 2.5 Vol CO2.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2014-07-25 02:05 UTC
Other Brewers Who Brewed This Recipe:
trots
Gman
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