Style: 3B. Oktoberfest
Description:
Marzen beer, primarily used to grow up yeast for a doppelbock
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 5.04% |
| Estimated Original Gravity[SG]: | 1.050 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 20.00 |
Colour [SRM(EBC)]: 6.85 (13.50) |
| Balance: 0.828 |
BU:GU ratio: 0.399 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Crystal Malt Dark (Bairds) |
1.000 |
0.36% |
20.00 (0.04) |
0.39% |
| Munich I Malt (Weyermann) |
1.015 |
29.89% |
1569.84 (3.46) |
30.48% |
| Premium Pilsner Malt (Weyermann) |
1.010 |
19.93% |
1019.72 (2.25) |
19.80% |
| Vienna Malt |
1.025 |
49.82% |
2540.81 (5.60) |
49.33% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Perle |
8.25% |
20.00 |
100.00% |
24.21 (0.85) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Bavarian Lager - Wyeast 2206 |
medium-high |
75.00% |
8.00 (46.40) |
14.00 (57.20) |
9% ABV |
