Paddle in the Ass - Beer Recipe - Brewer's Friend

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Paddle in the Ass

180 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dylan
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday July 28th 2021
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1.055
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5.8%
19.8
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5.4
40.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale $ 2.49 / lb
$ 12.45 		38 3.75 45.5%
5 lb Munich5 lb Munich $ 2.49 / lb
$ 12.45 		37 6 45.5%
1 lb Briess - American - Caramel / Crystal 60L1 lb American - Caramel / Crystal 60L $ 2.49 / lb
$ 2.49 		34 60 9.1%
11 lbs / $ 27.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Nugget12 g Nugget Hops $ 1.99 / oz
$ 0.84 		Pellet 12.4 Boil 60 min 19.8 100%
12 g / $ 0.84
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
1.50 g Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
$ 5.99 / each
$ 11.98
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 11.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 35 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.2 gal Steeping 160 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.39 g | 33.6 qt) 8.83 35.3  
Mash volume with grains (equipment estimates 9.27 g | 37.1 qt) 9.71 38.8  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.7 22.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.7 g | 22.8 qt) 5.25 21  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Paddle in the Ass Marzen. Named in honor of the guy that got upset and deleted my comment on his beer fest themed Instagram post.

Start fermentation at 54F for 48 hours. Then raise by 1F every day up to 60F. Raise temperature to 70F and keep there for 10 more days. Cold crash @ 35F for a week and then package. Let condition for a couple months.

TOTAL WATER NEEDED
8.20 Gallons

STRIKE WATER TEMP
160 Fahrenheit

TOTAL MASH VOLUME
9.16 Gallons

PREBOIL WORT
7.00 Gallons

POSTBOIL WORT
5.50 Gallons

INTO FERMENTER
5.25 Gallons

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  • Public: Yup, Shared
  • Last Updated: 2021-08-20 17:39 UTC