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Roxtoberfest

165 calories 21 carbs
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Monday August 5th 2019
1.049
1.018
4.18%
18.81
10.03
5.43
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 50%
4.5 lb American - Munich - Dark 20L4.5 lb Munich - Dark 20L 33 20 37.5%
1 lb American - Vienna1 lb Vienna 35 4 8.3%
0.5 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.2%
12 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 60 min 18.81 100%
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 126 °F 20 min
1.5 gal Temperature 144 °F 20 min
1.5 qt Temperature 158 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 oz Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.15 psi       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 30 48 72 56 112
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.83 35.3  
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Remaining sparge water volume 4.33 17.3  
Grain absorption losses -1.5 -6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 8.83 35.3
 
Notes

ferment at 50° F for about 2 weeks.
At 80% attenuation, start raising the temperature to 60° F by 3-4 degrees per day. Let yeast cleanup for 3-5 days and complete fermentation at 60° F.
Carb at 2.3 vols and let sit for another 2-4 weeks to lager.



Combination of
Chris & Ryan's Octoberfest & Elsie's Marzen
from AHA database

https://www.homebrewersassociation.org/homebrew-recipe/chris-ryans-oktoberfest/

https://www.homebrewersassociation.org/homebrew-recipe/elsies-marzen/

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  • Public: Yup, Shared
  • Last Updated: 2019-08-11 12:45 UTC