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Club Oktoberfest 07
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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03-B European 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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1.056
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Min IBU:
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20
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Max IBU:
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28
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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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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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21.31
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Anticipated OG:
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1.056
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Plato:
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13.79
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Anticipated SRM:
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11.7
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Anticipated IBU:
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25.7
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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65
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Minutes
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Evaporation Rate:
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1.65
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Gallons Per Hour
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Pre-Boil Wort Size:
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11.79
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Gal
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Pre-Boil Gravity:
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1.047
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SG
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11.78 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: TinsethTinseth Concentration Factor: 1.25
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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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37.5
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8.00 lbs.
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Pilsener, Gambrinus
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Canada
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1.036
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2
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44.6
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9.50 lbs.
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Munich Malt(light)
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Canada
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1.034
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10
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12.9
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2.75 lbs.
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Vienna Malt
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Canada
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1.036
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4
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4.7
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1.00 lbs.
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Crystal 60L organic
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America
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1.034
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60
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0.3
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0.06 lbs.
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Chocolate Malt
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America
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1.029
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350
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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
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0.80 oz.
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Saaz, NZ Organic
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Whole
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7.00
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10.1
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60 min
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0.80 oz.
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Hallertauer NZ Organic
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Whole
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7.50
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10.9
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60 min
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0.50 oz.
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Hallertauer NZ Organic
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Whole
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7.50
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4.7
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25 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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1.00 Unit(s)
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WhirlFloc Irish Moss tablets
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Fining
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8 Min.(boil)
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White Labs WLP820 Octoberfest - Marzen
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Mash Name:
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Octoberfest batch sparge
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Total Grain Lbs:
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21.31
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Total Water Qts:
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23.23
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Before Additional Infusions
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Total Water Gal:
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5.81
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Before Additional Infusions
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Tun Thermal Mass:
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0.03
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Grain Temp:
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65.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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sugar rest
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5
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60
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152
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152
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Infuse
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167
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23.23
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1.09
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mashout
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5
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10
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170
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169
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Infuse
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207
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13.37
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1.72
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Total Water Qts:
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36.60
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After Additional Infusions
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Total Water Gal:
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9.15
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After Additional Infusions
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Total Mash Volume Gal:
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10.86
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After Additional Infusions
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All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Irish moss can be used instead of Whirlfloc.
Use a large starter, and cool your wort to 52 - 55 °F before pitching. Ferment 1 1/2 weeks or until fermentation is almost finished, transfer to secondary, and slowly lower temp to 35 °F (5 ° per day). Keep at 35 ° for 4-6 weeks and keg.
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Generated with ProMash Brewing Software |
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