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Red Oktoberfest

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.5 liter(s)
    Mash size
  • 22 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

16.4 BLG
15 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 2 kg 36.4% 80 % 7
Grain Monachijski 2 kg 36.4% 80 % 16
Grain Weyermann - Carared 0.5 kg 9.1% 75 % 45
Grain Melanoiden Malt 1 kg 18.2% 80 % 39
Sum 5.5 kg

Hops

70 IBU

Bitterness ratio 0.94 Very bitter

Use for Name Amount Time Alpha acid
Boil Southern Cross 30 g 60 min 14 %
Aroma (end of boil) Waimea 30 g 10 min 17 %
Dry Hop Citra 30 g 10 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 150 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent Phosphoric Acid 2 g Mash 60 min
Fining Irish Moss 5 g Boil 10 min

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