Marzen 1 - Beer Recipe - Brewer's Friend

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Marzen 1

209 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: French Moth Brewing Company
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday January 3rd 2021
1.063
1.017
6.0%
50.8
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Munich7.5 lb Munich 37 6 71.4%
1.50 lb American - Pilsner1.5 lb Pilsner 37 1.8 14.3%
1.50 lb American - Vienna1.5 lb Vienna 35 4 14.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 First Wort at 152 °F 0 min 42.21 40%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil at 212 °F 15 min 8.57 60%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 each Clarity Ferm Fining Whirlpool 0 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - L05 Cablecar
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium High
Optimum Temp:
55 - 65 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.56 30.3  
Mash volume with grains 8.4 33.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.55 g | 22.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 4.45 g | 17.8 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes

after 9 days moving from colder temps (56-62 degrees) to 66 degrees to help finish up the fermentation.

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  • Last Updated: 2021-01-08 17:05 UTC