Gehrk'enfest Marzen - Beer Recipe - Brewer's Friend

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Gehrk'enfest Marzen

185 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday July 29th 2021
1.057
1.008
6.4%
27.7
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Vienna11 lb Vienna 37 4 45%
12.10 lb Munich12.1 lb Munich 37 6 49.5%
1.10 lb Briess - Victory Malt1.1 lb Victory Malt 34.5 28 4.5%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 1%
24.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz Northern Brewer - German Tettnang2.2 oz German Tettnang Hops Pellet 3.5 Boil 60 min 13.48 52.4%
2 oz Perle2 oz Perle Hops Pellet 8.2 Boil 15 min 14.25 47.6%
4.20 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
With RO Water:
Gypsum, Chl Clorid, Espen salts.
acid to balance Ph to 5.2
Looking for a Ph level of 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 162 °F 150 °F 75 min
8.4 gal Fly Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.66 gal (50.63 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.66 gal (2.63 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 8.13 32.5  
Mash volume with grains 10.09 40.3  
Grain absorption losses -3.06 -12.2  
Remaining sparge water volume (equipment estimates 7.83 g | 31.3 qt) 8.18 32.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.66 g | 50.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.31 65.2
Equipment Profile Used: System Default
 
Notes

Mash @ 150f for 75 Minutes, boil for 60 Minutes
-Ferment in low to mid 50’s for 7-9 days, then let temperature rise to room temp over the next few days to let yeast finish out and consume diacetyl. The max temp I let this get to near the tail end of fermentation is 68f. Straight from the fermenter, it tasted wonderful, but I enjoy aging my lagers to help with clarification. One thing I would possibly change is the hops.

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  • Last Updated: 2024-08-22 13:49 UTC