Johann's Marzen - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Johann's Marzen

192 calories 15.8 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday December 8th 2020
Similar Recipes

Kveik Oktoberfest

by mscbuck

OG: 1.058 FG: 1.011 ABV: 6.2% IBU: 22

Pumpkin Ale

by Lawd

OG: 1.058 FG: 1.012 ABV: 6.1% IBU: 24

Octoberfest

by Randy64

OG: 1.058 FG: 1.009 ABV: 6.4% IBU: 18

1.059
1.009
6.6%
21.7
12.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Vienna6 lb Vienna 35 4 44.4%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 29.6%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 22.2%
6 oz American - Vienna6 oz Vienna 35 4 2.8%
2 oz Munich - Light 10L2 oz Munich - Light 10L 33 10 0.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Tettnanger35 g Tettnanger Hops Pellet 4.5 Boil at 212 °F 60 min 19.7 83.3%
7 g Tettnanger7 g Tettnanger Hops Pellet 4.5 Boil at 212 °F 15 min 1.96 16.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 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:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 38 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion 156 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.99 g | 36 qt) 9.54 38.2  
Mash volume with grains (equipment estimates 10.07 g | 40.3 qt) 10.62 42.5  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.54 38.2
Equipment Profile Used: System Default
"Johann's Marzen" Märzen beer recipe by BrewmasterJohn. BIAB, ABV 6.57%, IBU 21.66, SRM 12.84, Fermentables: (Vienna, Munich - Light 10L, Munich Dark 20L) Hops: (Tettnanger) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Yeast Nutrient, Irish Moss)
Last Updated and Sharing
 
1,109
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-24 16:14 UTC