Hop Rocker

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Dog
Calories: 162 calories (Per 355mL)
Carbs: 13 g (Per 355mL)

Created Thursday December 1st 2016

Original Gravity:

1.050

Final Gravity:

1.007

ABV (standard):

5.63%

IBU (tinseth):

40.23

SRM (morey):

9.4

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.89 kg	United Kingdom - Maris Otter Pale3.89 kg Maris Otter Pale	38	3.75	86.3%
0.31 kg	United Kingdom - Crystal 60L0.31 kg Crystal 60L	34	60	6.9%
0.31 kg	United Kingdom - Munich0.31 kg Munich	37	6	6.9%
4.51 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12.5 g	Cascade12.5 g Cascade Hops	Pellet	7	Boil	60 min	12.18	14.3%
12.5 g	Saaz12.5 g Saaz Hops	Pellet	3.5	Boil	60 min	6.09	14.3%
25 g	Cascade25 g Cascade Hops	Pellet	7	Boil	15 min	12.09	28.6%
12.5 g	Motueka12.5 g Motueka Hops	Pellet	7	Boil	15 min	6.04	14.3%
25 g	Chinook25 g Chinook Hops	Pellet	13	Boil	2 min	3.83	28.6%

Show Summary View

Amount	Variety	IBU	Bill %
37.5 g	Cascade37.5 g Cascade Hops	12.18	42.9%
12.5 g	Saaz12.5 g Saaz Hops	6.09	14.3%
12.5 g	Motueka12.5 g Motueka Hops	6.04	14.3%
25 g	Chinook25 g Chinook Hops	3.83	28.6%
87.5 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
L		--	65 °C	75 min
Starting Mash Thickness: 3 L/kg

Yeast

Fermentis - Saflager - Swiss Lager Yeast S-189

Amount:	1 Each
Attenuation (avg):	84%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No

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	9.52	38.1
Strike water volume at mash thickness of 1.43764 qt/lb	3.57	14.3
Remaining sparge water volume	5.95	23.8
Grain absorption losses	-2.49	-9.9
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	6.78	27.1
Boil off losses	-1.5	-6
Hops absorption losses	-0	-0
Amount going into fermentor	5.28	21.1
Total:	9.52	38.1

Notes

Ferment: 10C.
After the fermentation has finished, chill the beer to below 5C(if you can) wait for 10 days and then rack the beer off the yeast into another bucket. The yeast left in suspension will carry on working its magic to create really clean, crisp lager flavours.

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Last Updated: 2017-01-20 09:22 UTC