And The Saints Go Marzen In - Beer Recipe - Brewer's Friend

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And The Saints Go Marzen In

180 calories 16.7 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: 6.95 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Karissa & Robert
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday July 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Viking - Vienna3.5 lb Vienna 37 3.6 29.8%
4.50 lb Briess - Bonlander Munich4.5 lb Bonlander Munich 36 10 38.3%
2.50 lb Weyermann - Pilsner2.5 lb Pilsner 36 1.5 21.3%
1 lb Viking - Munich Dark Malt1 lb Munich Dark Malt 33 8.5 8.5%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.8 oz Hallertau (Mittelfruh) Hops $ 1.19 / oz
$ 0.95 		Pellet 4.5 Boil 60 min 12.92 40%
1.20 oz Yakima Valley Hops - Hallertau (Mittelfruh)1.2 oz Hallertau (Mittelfruh) Hops $ 1.19 / oz
$ 1.43 		Pellet 4.5 Boil 15 min 9.61 60%
2 oz / $ 2.38
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Brewmaster - Whirlfloc $ 0.30 / each
$ 0.30 		Fining Boil 5 min.
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.20 		Other Boil 10 min.
3 ml Lactic acid Water Agt Mash --
$ 0.50
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 65 54 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.31 gal Protein rest Strike 130 °F 124 °F 25 min
Sach Rest Temperature 153 °F 153 °F 60 min
3.37 gal Batch Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.53 14.1  
Mash volume with grains 4.47 17.9  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 6.02 g | 24.1 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.95 27.8  
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) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Fermentation at 49 for 1 week.

Diacetyl rest at 56 for 2 weeks

Lager for 4 weeks

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  • Last Updated: 2022-09-03 00:47 UTC