Martin, no Mars, no Märzen - Beer Recipe - Brewer's Friend

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Martin, no Mars, no Märzen

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Jay Avrett
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday September 18th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canada Malting - SUPERIOR PILSEN MALT5 lb SUPERIOR PILSEN MALT 37.2 1.5 37%
4 lb Weyermann - Munich Type I4 lb Munich Type I 38 6 29.6%
3 lb Bestmalz - BEST Vienna3 lb BEST Vienna 37 3.8 22.2%
1.50 lb Weyermann - Caramunich Type 21.5 lb Caramunich Type 2 34 45 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 19.53 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 20 min 3.94 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.9 psi       Temp: 40 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping 163 °F 151 °F 60 min
4 gal Batch Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains (equipment estimates 4.64 g | 18.6 qt) 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Top off amount 1.5 6  
Going into fermentor 6 24  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Fermented very steadily at 55℉ for a full week, moved to secondary after 7days, and allowed a diacetyl rest at 65℉ for 4-5 days.

At day 14 added gelatine/water mixture : 1/2tsp w/ 1 cup of pre-boiled water cooled to 150℉ for mixing w/ gelatine. Then dropped temperature to 35-38℉ for 7-days.

Day 21, kegged.

Beer looked very clear on kegging day, and the following day took samples for tasting....Actually, a couple of samples for tasting...LOL. Not fully carb-ed up, but oh so good very smooth crisp slight sweetness. The amber/copper color of this beer is just beautiful. I'm very happy.

2nd place, Shortfinger Brewing I love Pils Comp: 11-01-2020 see link: https://shortfingerbrewing.com/pages/iheartpils



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  • Last Updated: 2022-08-31 12:40 UTC