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Oktoberfest 2

Name: Oktoberfest 2
Prep time: 70 min
Cook time: 90 min
Total time: 160 min
Yield: 20 liters
Cuisine: Homebrewing
Ingredients: 2.5 kg Finest Pale Ale Maris Otter; 2.5 kg Munich Type I; 0.45 kg Medium Crystal Malt; 13 g Magnum Hops

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Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20.2 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bradley Leesong
Hop Utilization: 99%
Calories: 166 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Friday March 27th 2020

Original Gravity:

1.055

Final Gravity:

1.008

ABV (standard):

6.2%

IBU (rager):

23.6

SRM (morey):

11.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Simpsons - Finest Pale Ale Maris Otter2.5 kg Finest Pale Ale Maris Otter	37	2.6	45.9%
2.50 kg	Weyermann - Munich Type I2.5 kg Munich Type I	38	6	45.9%
0.45 kg	Gladfield - Medium Crystal Malt0.45 kg Medium Crystal Malt	35.4	56.35	8.3%
5.45 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
13 g	Magnum13 g Magnum Hops		Pellet	11.5	Boil at 20 °C	90 min	23.63	100%
13 g / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Mash in	Temperature	67 °C	66 °C	60 min
	Mash out	Temperature	76 °C	76 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Yeast Nutrient		Other	Boil	15 min.
0.50 each	Whirlfloc		Fining	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Adelaide East Metro Drinking Water System Sep 2019

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
18	9	45	76	38	49
Mash Chemistry and Brewing Water Calculator

Notes

Measured OG: 1.045 finished FG: 1.003
ABV 5.5%
Added 3 x jugs cold water to wash out grain after mash hence low efficiency and 90 min boil.

Ferment 10 degrees for a week then slowly raise to 18.

Last Updated and Sharing

1,124

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Public: Yup, Shared
Last Updated: 2026-07-26 05:51 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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Amount	Variety	Cost	IBU	Bill %
13 g	Magnum (Pellet) 13 g Magnum (Pellet) Hops		23.63	100%
13 g / $ 0.00