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Munich Madness System


Details

Beer Style
3B Oktoberfest/Märzen (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
477.0 points
Potential Extract
333.9 points (70% from recipe)
Anticipated OG
1.067 SG
Boil SG
1.048 SG (at start of boil)
Anticipated Color
13.0 SRM     
Estimated IBU
25.7 IBU
Estimated FG
1.017 SG
Estimated Alcohol
6.5 %abv

Style Compliance

3B Oktoberfest/Märzen
Original Gravity
1.050-1.057 SG
Final Gravity
1.012-1.016 SG
Alcohol
4.8-5.7 %abv
Bitterness
20.0-28.0 IBU
Color
7.0-14.0 SRM
 
OG
1.067 SG High
FG
1.017 SG High
Alcohol
6.5 %abv High
Bitterness
25.7 IBU
Color
13.0 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 5 lbs 1.5 °L 38 ppg 38.5 %
Gambrinus Munich Light 4 lbs 10.0 °L 37 ppg 30.8 %
Briess Vienna 3 lbs 3.5 °L 35 ppg 23.1 %
Briess Caramel 60L 16 oz 60.0 °L 34 ppg 7.7 %
Totals 13.0 lbs 477.0 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 5 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist38.5 %
Name: Gambrinus Munich Light
Amount: 4 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist30.8 %
Name: Briess Vienna
Amount: 3 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist23.1 %
Name: Briess Caramel 60L
Amount: 16 oz
Color: 60.0 °L
Potential: 34 ppg
% Grist7.7 %
Totals
Amount: 13.0 lbs
Potential: 477.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.50 oz @ 4.0 %AA (6.0 AAU) 21.4 (33.2 %) Boil 60 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 4.3 (20.1 %) Boil 20 min
Totals 2.0 oz
Hop: Hallertauer
Amount: 1.5 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 20 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
Wyeast 2206 Bavarian Lager 75 % Primary
Name: Wyeast 2206 Bavarian Lager
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.