AltFiest - Beer Recipe - Brewer's Friend

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AltFiest

179 calories 14.4 g 16 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.85 gallons
Post Boil Size: 11.98 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 92%
Calories: 179 calories (Per 16oz)
Carbs: 14.4 g (Per 16oz)
Created: Sunday February 21st 2021
1.055
1.008
6.1%
23.4
8.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Dingemans - Munich MD22 lb Munich MD 36.5 6.3 100%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Barth-Haas - Hallertauer Mittelfrüher4 oz Hallertauer Mittelfrüher Hops Pellet 3.6 Boil 60 min 23.44 66.7%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
6.11 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Gelatin Fining Kegging 0 min.
1 tsp Diammonium Phosphate (DAP) Other Boil 10 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:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 989 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.75 psi       Temp: 36 °F       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
Added the
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Protein rest Temperature 121 °F 113 °F 15 min
Beta-amylase Decoction 113 °F 140 °F 15 min
Beta/Alpha-amylase Decoction 140 °F 150 °F 45 min
Mash out Decoction 150 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.48 gal (53.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.48 gal (5.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.61 gal (74.44 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 6.61 gal (26.44 qt) sparge/top-off. 16.85 67.4  
Strike water volume (equipment estimates 16.48 g | 65.9 qt) 16.85 67.4  
Mash volume with grains (equipment estimates 18.24 g | 72.9 qt) 18.61 74.4  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.48 g | 53.9 qt) 13.85 55.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.98 47.9  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.98 g | 47.9 qt) 11 44  
Total: 16.85 67.4
Equipment Profile Used: System Default
 
Notes

When decocting, take 1/3 of the grains from the mash with a small amount of wort and place in a separate kettle, and bring to a boil for 10-15 minutes. Due to the large increase in temperature, you will most likely have to heat the main kettle to reach the next temperature.

After the BIAB is pulled and drained, I place the grain bag in a bucket with a spigot and sparge the BIAB grains with 158 F water to fill the boil kettle to 13.5 gallons.

To make the starter I used two 3L flasks with 2L of 1.06 OG wort in each flask. I only have 5-gallon fermenters so I have to split the batch.

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  • Last Updated: 2021-02-21 20:47 UTC