Marzen Oktoberfest
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-A German Amber Lager, Oktoberfest/Maerzen
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Min OG:
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1.050
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Max OG:
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1.064
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|
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Min IBU:
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20
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Max IBU:
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30
|
|
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Min Clr:
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7
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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11.50
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|
|
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Anticipated OG:
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1.059
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Plato:
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14.57
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Anticipated SRM:
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10.7
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|
|
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Anticipated IBU:
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32.0
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|
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Brewhouse Efficiency:
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70
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.050
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SG
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12.48 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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43.5
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5.00 lbs.
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Pilsener
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Belgium
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1.037
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2
|
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52.2
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6.00 lbs.
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Munich Malt
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Germany
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1.037
|
8
|
|
2.2
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0.25 lbs.
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Crystal 90L
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America
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1.033
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90
|
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2.2
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0.25 lbs.
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Melanoidin Malt
|
|
1.033
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35
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.66 oz.
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Hallertau Hersbrucker
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Pellet
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4.75
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14.8
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60 min
|
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0.66 oz.
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Tettnanger Tettnang
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Pellet
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4.50
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14.0
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60 min
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|
1.00 oz.
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Czech Saaz
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Pellet
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3.50
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3.3
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10 min
|
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Amount
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Name
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Type
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Time
|
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0.25 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP820 Octoberfest - Marzen
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Profile:
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|
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Profile known for:
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Mash Type:
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Single Step
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|
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Grain Lbs:
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11.50
|
|
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Water Qts:
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11.50
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Before Additional Infusions
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Water Gal:
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2.88
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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120
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10 Min
|
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Mash-out Rest:
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158
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90 Min
|
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Sparge:
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170
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20 Min
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Total Mash Volume Gal: 3.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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48- 58 degrees for 14 days
31-35 degrees for 20 weeks
Bottle and condition 49-58 degrees for 14 days
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Generated with ProMash Brewing Software |