Oktoberbeast

Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: BeerSmith, the Wedding March recipe
Calories: 175 calories (Per 355mL)
Carbs: 17 g (Per 355mL)

Created Sunday June 14th 2015

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.34%

IBU (tinseth):

27.26

SRM (morey):

11.76

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.5 kg	German - Pilsner2.5 kg Pilsner	38	1.6	42.4%
1 kg	German - Munich Light1 kg Munich Light	37	6	16.9%
1 kg	German - Vienna1 kg Vienna	37	4	16.9%
0.25 kg	United Kingdom - Amber0.25 kg Amber	32	27	4.2%
0.25 kg	Belgian - Biscuit0.25 kg Biscuit	35	23	4.2%
0.25 kg	American - Victory0.25 kg Victory	34	28	4.2%
0.25 kg	German - Wheat Malt0.25 kg Wheat Malt	37	2	4.2%
0.1 kg	German - Acidulated Malt0.1 kg Acidulated Malt	27	3.4	1.7%
0.3 kg	American - Caramel / Crystal 80L0.3 kg Caramel / Crystal 80L	33	80	5.1%
5.9 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Liberty40 g Liberty Hops	Pellet	4	Boil	45 min	16.35	33.3%
20 g	Liberty20 g Liberty Hops	Pellet	4	Boil	30 min	6.84	16.7%
30 g	Liberty30 g Liberty Hops	Pellet	4	Boil	5 min	2.66	25%
30 g	Pacifica30 g Pacifica Hops	Pellet	5	Boil	2 min	1.41	25%

Show Summary View

Amount	Variety	IBU	Bill %
90 g	Liberty90 g Liberty Hops	16.35	75%
30 g	Pacifica30 g Pacifica Hops	1.41	25%
120 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
28.5 L	protein rest	Infusion	57 °C	40 min
28.5 L	saccharification rest	Infusion	65 °C	40 min
28.5 L	mash out	--	74 °C	5 min

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	2.0 (M cells / ml / ° P) 629 B cells required

Yeast Pitch Rate and Starter Calculator

Quick Water Requirements

Water	Gallons	Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units
Total mash water needed	11.09	44.4
Grain absorption losses	-3.25	-13
Starting boil volume	7.84	31.4
Boil off losses	-1.5	-6
Amount in kettle at end of boil	6.34	25.4
Hops absorption losses	-0.01	-0
Estimated amount in fermentor	6.33	25.3
Total:	11.09	44.4

Notes

Added 1/4 tsp calcium sulphate to mash
Mash pH approx 5.5.

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Last Updated: 2015-07-12 09:04 UTC