Belly Up Brewing Bella Boo

Brewer: David Dominici
Batch Size: 6.50 gal	Style: Oktoberfest/Märzen ( 3B)
Boil Size: 9.54 gal	Style Guide: BJCP 2008
Color: 11.7 SRM	Equipment: David's BIAB
Bitterness: 28.2 IBUs	Boil Time: 120 min
Est OG: 1.060 (14.7° P)	Mash Profile: Double Infusion, Full Body
Est FG: 1.017 SG (4.4° P)	Fermentation: Lager, Three Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.87 gal	Flowing Wells to Munich	Water	1
4.27 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
3.05 g	Baking Soda (Mash 60 min)	Misc	3
2.23 g	Salt (Mash 60 min)	Misc	4
2.09 g	Calcium Chloride (Mash 60 min)	Misc	5
8 lbs	Pilsner Malt (Salzgitter) (1.6 SRM)	Grain	6
4 lbs	Best Malz Munich Malt (6.0 SRM)	Grain	7
2 lbs	Schill Dark Munich Malt (15.5 SRM)	Grain	8
2 lbs	Weyermann Barke Vienna (3.2 SRM)	Grain	9
2 lbs	Weyermann Pale Ale Malt (3.0 SRM)	Grain	10
2.00 oz	Weyermann Dehusked Carafa III (520.0 SRM)	Grain	11
1.70 oz	Tettnang [4.5%] - Boil 60 min	Hops	12
1.00 oz	Hallertauer Mittelfrueh [3.9%] - Boil 25 min	Hops	13
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	14
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	15
1.0 pkgs	German Bock Lager (White Labs #WLP833)	Yeast	16

BeerSmith™ Recipes and Web Editor