Lindenmeier Marzen - Beer Recipe - Brewer's Friend

Lindenmeier Marzen

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.82 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gregg Johnson
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday September 2nd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Vienna Malt8 lb Vienna Malt 37 3.5 71.9%
2.50 lb Viking - Munich Dark Malt2.5 lb Munich Dark Malt 33 8.5 22.5%
8 oz Weyermann - Caramunich Type 28 oz Caramunich Type 2 34 45 4.5%
2 oz Briess - Chocolate2 oz Chocolate 25 350 1.1%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18 71.4%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 6.61 28.6%
1.75 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion 160 °F 152 °F 60 min
5.5 gal Batch Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 80 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Five Star Chemicals - Super Moss Fining Mash 10 min.
1 oz Campden Tablets Water Agt Mash 1 hr.
0.25 oz Wyeast Nutrient Water Agt Mash 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash with 3.5 gallons for 60 minutes at 151°F. Batch sparge with 5.6 gallons of 168°F water, collecting a total of 7.5 gallons. Boil for 90 minutes. Add 1.25 oz of Hallertau Mitterfrueh at 60 minutes and then .50 oz. of Hallertau Mitterfrueh at 45 minutes. Ferment in primary for 14 days at 52°F. At 80% attenuation, start raising the temp to 60°F by 2 to 3 degrees a day and hold for a 3-day diacetyl rest. Slowly drop the temperature to 35°F, by 2 degrees a day. When the temperature reaches 35°F. Transfer to a co2 purged keg or secondary fermenter and condition for 8 to 12 weeks until crystal clear. Carb and enjoy!
-
Peak to Peak ProAm, Longmont,CO
Bronze medal 2024



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View Count: 311
Brew Count: 0
Last Updated: 2024-04-23 15:42 UTC

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