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Fall Colors Oktoberfest

192 calories 19.5 g 12 oz
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Maugel/Hanson
Rating:
5.00 (1 Review)

Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created Tuesday June 4th 2019
1.058
1.014
5.9%
24.2
10.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 53.6%
3.50 lb German - Munich Light3.5 lb Munich Light 37 6 31.3%
0.70 lb German - Vienna0.7 lb Vienna 37 4 6.3%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 8.9%
11.20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Hallertau Mittelfruh1.6 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 24.18 100%
1.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13.5 qt Infusion 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
4 g Chalk Water Agt Sparge 1 hr.
1 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 405 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Oktoberfest
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 30 48 72 56 112
Mash Chemistry and Brewing Water Calculator
 
Notes

Keep mash pH at 5.6 and sparge water pH at 6.0.

Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112).

Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out.

Fermentation:
Start cool at about 50°F, and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F. Activity in the airlock should be low (but not absent). Raise to 65'F for diacetyl cleanup for 3 days. After fermentation is complete (estimate 3 weeks) cold-crash to begin the clearing process.

Bottle conditioning:
Raise the temperature after bottling back to room temperature to encourage appropriate bottle fermentation, then place it in a dark, cold corner for at least six weeks.

Carb at 2.4 vols and let sit for another 4+ weeks to lager.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-30 16:52 UTC
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prospero 06/04/2019 at 08:48pm
5 of 5




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