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Klang Freudenfest Oktober Clone

172 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created Saturday September 7th 2019
1.052
1.014
4.91%
42.39
9.11
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Pilsner3.5 lb Pilsner 37 1.8 28.4%
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 28.4%
4 lb American - Vienna4 lb Vienna 35 4 32.4%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 8.1%
0.33 lb Belgian - CaraVienne0.33 lb CaraVienne 34 20 2.7%
12.33 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil at 205 °F 60 min 33.31 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil at 205 °F 20 min 9.08 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.5 gal Infusion 129 °F 5 min
Infusion 150 °F 30 min
Take 40% of grain for decoction; Then bring to a boil for 10 mins Decoction 160 °F 15 min
Infusion 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Super Moss Fining Boil 10 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.62 psi       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/klang-freudenfest-oktoberfest-grain/

Mash in at 129° F (54° C) for 5 minutes.
Ramp to 150° F (63° C) and hold for 30 minutes.
Run a single decoction mash: remove 40% of the grain and heat it separately to 158–162° F (70–72° C) for 15 minutes, then bring to a boil for 5–10 minutes and return to the mash.
Mash out at 167° F (75° C) for 5–10 minutes.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
Ferment in primary for 14–20 days at 52° F (11° C).
Hold a diacetyl rest for three days at 57–59° F (14–15° C).
Gradually lower to 48° F (9° C) and hold for 8 days.
Gradually lower to 33° F (1° C) and hold another 16 days.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-09 20:12 UTC
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