Aying Marz Fest - Beer Recipe - Brewer's Friend

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Aying Marz Fest

197 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 20.48 gallons
Post Boil Size: 18.23 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Michael Errante
No Chill: 15 minute extended hop boil time
Hop Utilization: 98%
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday December 2nd 2020
1.060
1.012
6.3%
20.2
10.2
5.3
177.93
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Bohemian Pilsner20 lb Bohemian Pilsner $ 1.14 / lb
$ 22.80 		38 1.9 62.1%
8 lb Avangard - Light Munich8 lb Light Munich $ 1.99 / lb
$ 15.92 		37 8 24.9%
27 oz American - Caramel / Crystal 60L27 oz Caramel / Crystal 60L $ 0.19 / oz
$ 5.13 		34 60 5.2%
20 oz American - Caramel / Crystal 40L20 oz Caramel / Crystal 40L $ 0.19 / oz
$ 3.80 		34 40 3.9%
20 oz Munich Dark 20L20 oz Munich Dark 20L $ 0.19 / oz
$ 3.80 		34 20 3.9%
515 oz / $ 51.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Tettnanger3 oz Tettnanger Hops $ 2.59 / oz
$ 7.77 		Pellet 4 Boil at 212 °F 60 min 13.33 50%
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops $ 2.89 / oz
$ 8.67 		Pellet 2.8 Boil at 212 °F 15 min 6.86 50%
6 oz / $ 16.44
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Whirlfloc $ 0.50 / oz
$ 2.50 		Fining Boil 15 min.
9 each Yeast Energizer $ 3.25 / each
$ 29.25 		Other Other 2 days
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
0.65 ml Lactic acid Water Agt Sparge 1 hr.
$ 31.75
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
3 Each
Cost:
$ 7.99 / each
$ 23.97
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1423 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
8 Each
Cost:
$ 6.79 / each
$ 54.32
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1423 B cells required
$ 78.29 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.64 psi       Temp: 45 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
This is kind of a guessing game every time. Need to learn more on knowing exactly what salts to add. However, wanted a strong Ca for fermentation and strong Cl for the malt to come through.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Protein Rest Strike 132 °F 122 °F 20 min
Thickest 1/3 of mash Decoction 122 °F 212 °F 15 min
Infusion 163 °F 153 °F 60 min
Vorlauf -- 168 °F 15 min
13 gal Fly Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.48 gal (77.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.48 gal (29.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.65 gal (58.58 qt). Suggest reducing strike water volume to 9.43 gal (37.7 qt) and adding 2.65 gal (10.58 qt) sparge/top-off. 12.07 48.3  
Strike water volume at mash thickness of 1.5 qt/lb 12.07 48.3  
Mash volume with grains 14.65 58.6  
Grain absorption losses -4.02 -16.1  
Remaining sparge water volume (equipment estimates 11.68 g | 46.7 qt) 12.68 50.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.48 g | 77.9 qt) 20.48 81.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 17 g | 68 qt) 18.23 72.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18.23 g | 72.9 qt) 17 68  
Total: 24.75 99
Equipment Profile Used: System Default
 
Notes

Going for an Ayinger Oktoberfest with this beer. Using 2633 and 34/70 yeast blend. Will have to make two seperate starters for this medium bodied beer and may harvest yeast to make big dopplebock next. All german ingredients minus the cara/crystal 60 and 40.

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  • Last Updated: 2020-12-08 14:02 UTC