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Marzen

172 calories 17.8 g 16 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 172 calories (Per 16oz)
Carbs: 17.8 g (Per 16oz)
Created: Thursday July 22nd 2021
1.052
1.013
5.2%
25.1
8.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Pilsner4 lb Pilsner 36 1.5 34%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 17%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 17%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) 37 10 8.5%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 8.5%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz tettnang0.5 oz tettnang Hops Pellet 3.8 Boil 30 min 4.72 16.7%
0.50 oz tettnang0.5 oz tettnang Hops Pellet 3.8 Boil 45 min 5.64 16.7%
1 oz tettnang1 oz tettnang Hops Pellet 3.8 Boil 60 min 12.28 33.3%
1 oz tettnang1 oz tettnang Hops Pellet 3.8 Boil 5 min 2.45 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
50 - 54 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 633 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Octoberfest Amber Full Brun
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 65 55 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion 152 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.58 g | 42.3 qt) 10.47 41.9  
Mash volume with grains (equipment estimates 11.52 g | 46.1 qt) 11.41 45.6  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.86 g | 35.5 qt) 8.75 35  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.47 41.9
Equipment Profile Used: System Default
"Marzen" Märzen beer recipe by wepeeler. BIAB, ABV 5.17%, IBU 25.09, SRM 8.11, Fermentables: (Pilsner, Vienna Malt, Munich Type I, Caramel / Crystal 20L, Carapils (Dextrine Malt), Munich Type II (Dark), Aromatic Munich Malt 20L, Acidulated Malt) Hops: (tettnang) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2021-07-24 03:21 UTC