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Marzen

196 calories 21.9 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: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: njcalzia
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Saturday July 17th 2021
1.059
1.017
5.5%
18.6
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 lb German - Vienna4.4 lb Vienna 37 4 40%
3.30 lb Munich3.3 lb Munich 37 6 30%
3.30 lb American - Pilsner3.3 lb Pilsner 37 1.8 30%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15.92 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.65 50%
2 oz / $ 0.00
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
3.50 Liters
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
3.85 gal Strike 164 °F 146 °F 45 min
Decoction -- 158 °F 45 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.85 15.4  
Mash volume with grains 4.73 18.9  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Mashed in at 148 F for 15 minutes. Decocted 1.5 gallons of thick mash at a boil for 30 minutes. Returned to mash to bring mash to 155 F. Mashed for 30 minutes. Sparged to support a 90 minute boil. Added hops per schedule.

Pitched at 50 F, fermented at 50 F for 5 days. Raised temperature 2 F every 12 hours until 70 F reached. Diacetyl rest for 4 days.

OG 1.061
FG 1.016
ABV 5.9%

Brewed 7/17/21
Bottled 8/3/21
Lagered 8/16/21

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  • Last Updated: 2021-08-17 23:42 UTC