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Marzen

172 calories 14.1 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Luhmann
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday October 26th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Barke Munich Malt4 lb Barke Munich Malt 37 8 37.6%
3 lb Weyermann - Barke Pilsner Malt3 lb Barke Pilsner Malt 37.03 1.75 28.2%
2 lb Weyermann - Barke Vienna2 lb Barke Vienna 36 3.4 18.8%
1.50 lb Weyermann - Caramunich Type 31.5 lb Caramunich Type 3 34 57 14.1%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.2%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 16.72 75%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 20 min 3.37 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Mash 15 min.
1 tsp Irish Moss Fining Mash 0 min.
1.10 g Gypsum Water Agt Mash 1 hr.
1.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
0.10 g Canning Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Sparge 20 min.
1.90 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
0.90 g Epsom Salt Water Agt Sparge 20 min.
0.10 g Canning Salt Water Agt Sparge 20 min.
0.48 g Lactic acid Water Agt Sparge 20 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 477 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.98 gal Strike 152 °F 152 °F 90 min
2 gal Vorlauf 152 °F 168 °F 20 min
4.25 gal Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.98 15.9  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 5.42 g | 21.7 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
"Marzen" Märzen beer recipe by John Luhmann. All Grain, ABV 5.85%, IBU 20.09, SRM 13.06, Fermentables: (Barke Munich Malt, Barke Pilsner Malt, Barke Vienna, Caramunich Type 3, Acidulated Malt) Hops: (Hallertau Mittelfruh) Other: (Beer Nutrient, Irish Moss, Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Canning Salt, Lactic acid)
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  • Last Updated: 2024-04-08 14:41 UTC