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Oktoberfest

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)

Created: Thursday July 26th 2018

Original Gravity:

1.059

Final Gravity:

1.013

ABV (standard):

6.0%

IBU (tinseth):

22.6

SRM (morey):

12.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
24 lb	American - Munich - Light 10L24 lb Munich - Light 10L	33	10	63.9%
1.25 lb	German - Bohemian Pilsner1.25 lb Bohemian Pilsner	38	1.9	3.3%
2.35 lb	United Kingdom - Maris Otter Pale2.35 lb Maris Otter Pale	38	3.75	6.3%
5.25 lb	German - Vienna5.25 lb Vienna	37	4	14%
2.10 lb	American - Rye2.1 lb Rye	38	3.5	5.6%
2.63 lb	German - CaraMunich I2.625 lb CaraMunich I	34	39	7%
37.57 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops	Pellet	4.1	Boil	60 min	13.87	42.9%
2 oz	Tettnang2 oz Tettnang Hops	Pellet	2.2	Boil	60 min	4.96	28.6%
2 oz	tettnang2 oz tettnang Hops	Pellet	2.2	Boil	30 min	3.81	28.6%
7 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Hallertau Mittelfruh (Pellet)	13.87	42.9%
4 oz	Tettnang (Pellet)	8.77	57.2%
7 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Temperature	--	122 °F	20 min
	Temperature	--	148 °F	30 min
	Temperature	--	156 °F	30 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

Wyeast - Octoberfest Lager Blend 2633

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.75 (M cells / ml / ° P) 1586 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Parti-gyle with Dunkel
38 lbs Munich
10 lbs Vienna
5 lbs Caramunich
4.5 lbs Maris Otter
2.5 lbs Pils
4 lbs Rye

20 gall MT (15 R.O., 5 well), no additions
20 gal HLT (15 R.O., 5 Well) no additions

Mash in @9:15. 128' Strike Water, 122' rest.
Started ramp up @9:45.
Start Rest @ approx 148' @ 10:15.
Orig pH 5.8, added 7 tblsp Lactic Acid
Started Ramp up @ 10:45
Rest @ 158' @ 11:00.
Started Ramp up @ 11:30
Final pH about 5.4
Mash out rest @168 @ 11:50
11 gallons wort, 7.5 gallons from HLT; Preboil gravity 1.056
Boil and first hops @1:05
Yeast Pitched @ 78' @3:45

1.061 O.G.
1.016 FG
5.9% ABV

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-09-15 22:54 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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