Anno 2023 Märzen - Beer Recipe - Brewer's Friend

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Anno 2023 Märzen

203 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
URL: https://www.facebook.com/pg/TheBrewHut/photos/
Created: Sunday March 20th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Goldpils Vienna Malt4.5 lb Goldpils Vienna Malt 36.8 3.5 36%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 24%
8 oz German - CaraFoam8 oz CaraFoam 37 1.8 4%
4.25 lb Munich - Light 10L4.25 lb Munich - Light 10L 33 10 34%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Magnum0.67 oz Magnum Hops Pellet 15.5 First Wort 0 min 23.8 40.1%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 5.7 Boil 5 min 4.35 59.9%
1.67 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 10 min.
3 g Yeast Nutrient Other Boil 10 min.
1.20 g Brewtan B Other Mash 0 min.
1 g Brewtan B Other Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.30 g Epsom Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2.7 Oz in 2 C water @ 32 degrees       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Should be no need for adjustment for RA. Will add 8 g Calcium Chloride resulting in RA of 32.3. I like the tartness from the water.

2021: Used water calculator.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Do not add acids Strike -- 122 °F 20 min
Add acids Temperature -- 144 °F 45 min
Temperature -- 158 °F 30 min
4.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Change hopping to FWH, drop zero minute addition.

Bronze Medal, the Brew Hut Docktoberfest competition, September 2016

For 2017, slightly modified grain bill (reversed proportion of Munich to Pilsner malts, added an ounce of Caramunich, deleted acidulated malt), upped IBUs to 25. Won Gold Medal at the Brew Hut's annual Oktoberfest competition. That's me with the medal and the booty box in the upper left photo.... Won gold at Rocky Mountain Homebrew Challenge.

For 2018: Modify as follows: Reduce IBUs to 23. Replace Tettnanger with Hallertau. Add some Carapils for head retention. Try mods on a 2.5 gallon batch.

I am not happy with the 2018 mods, particularly the melanoidin. Will keep the Carapils, lose the Crystal Malt and make a 3-gallon batch for Docktoberfest.

For 2019 I moved all the hops to FWH - no late hop additions. Otherwise using 2017 recipe. Will do a 3-gal batch using the historical decoction process and Vienna malt. Silver medal, The Brew Hut Docktoberfest competition 2019. Modifications for 2020 made 9/7/19.

For 2021 I traded Vienna for Pilsner, upped the Carafoam to 8 ounces. I'll keep the bittering where it was, attempt to find leaf Tettnanger - will need 3 oz and a bit of screening to keep hops from the kettle outlet. Redid the water profile using RO water and Munich Decarbonated profile, mash pH of 5.30. Upped the ABV to 5.5%. Accidentally included 2 pounds of dark wheat, added 4 oz Melanoidin to make up for malt flavor

For 2022: Added a flavor hop at 5 mins - Tettnanger.



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  • Last Updated: 2023-06-23 16:14 UTC
  • Snapshot Created: 2022-03-20 19:26 UTC