BeeLine Märzen 2.1

Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CMW
Calories: 209 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Friday September 23rd 2022

Original Gravity:

1.064

Final Gravity:

1.009

ABV (standard):

7.1%

IBU (tinseth):

25.9

SRM (morey):

14.7

Mash pH

5.3

Cost $

49.00

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner	$ 1.10 / lb $ 11.00	38	1.8	37%
15 lb	Munich Malt15 lb Munich Malt		36.8	7.87	55.6%
1 lb	German - CaraMunich III1 lb CaraMunich III	$ 2.00 / lb $ 2.00	34	57	3.7%
1 lb	Belgian - Special B1 lb Special B		34	115	3.7%
27 lbs / $ 13.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops	$ 2.50 / oz $ 7.50	Pellet	4.2	Boil	60 min	20.63	75%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 2.50 / oz $ 2.50	Pellet	4.2	Boil	30 min	5.28	25%
4 oz / $ 10.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Hallertau Mittelfruh (Pellet)	$ 2.50 / oz $ 10.00	25.91	100%
4 oz / $ 10.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	whirfloc	Fining	Boil	15 min.
4.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
12 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	4 Each	Cost:	$ 6.50 / each $ 26.00
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 979 B cells required

$ 26.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.22 psi Temp: 35 °F 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
10 gallons RO, 6 gallons tap. Add 4.2g (1 tsp) CaCl2, 12ml lactic acid.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 gal	Protein Rest	Temperature	--	126 °F	30 min
	Infusion mash	Infusion	--	150 °F	90 min
5 gal	Hanging bucket sparge	Sparge	172 °F	172 °F	20 min

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 18.29 gal (73.14 qt). Suggest reducing initial strike volume to 9.84 gal (39.36 qt) and adding 6.29 gal (25.14 qt) sparge/top-off.	16.13	64.5
Strike water volume (equipment estimates 17.03 g \| 68.1 qt)	16.13	64.5
Mash volume with grains (equipment estimates 19.19 g \| 76.7 qt)	18.29	73.1
Grain absorption losses	-3.38	-13.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 13.4 g \| 53.6 qt)	12.5	50
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.15	-0.6
Post boil Volume	11	44
Volume into fermentor	11	44
Total:	16.13	64.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 81.2%

Pre-Boil: 74% 27.5 ppg

Ending Kettle: 75% 27.7 ppg

Brew House: 86% 31.8 ppg

Wort Volume:

11 Gallons

Expected 11 Gallons of fermentable wort.
Expected OG: 1.064
Actual OG: 1.078

Alcohol and Attenuation:

ABV: 8.14%

Apparent Attenuation: 79.5%
Actual FG: 1.016
Calories per 12oz 209 calories
Carbohydrates per 12oz 16.6 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
9/24/2022 7:44 PM over 2 years ago	+0	Mash Complete	1.053	14 Gallons			9/24/2022 7:44 PM over 2 years ago	Crazy brew day trying to find everything after cleaning out the mancave for Mike’s gym. Also, fermentation fridge died. May do fermentation under pressure in cornies. Also, did not do spare. Just hung over kettle while bringing to a boil. Crazy!
9/24/2022 7:44 PM over 2 years ago	+0	Pre-Boil Gravity	1.053	14 Gallons			9/24/2022 7:44 PM over 2 years ago
9/24/2022 11:24 PM over 2 years ago	+0	Boil Complete	1.065	11.5 Gallons			9/24/2022 11:24 PM over 2 years ago
9/24/2022 11:49 PM over 2 years ago	+0	Brew Day Complete	1.078	11 Gallons			9/26/2022 4:59 AM over 2 years ago	Craptastic brew day. Chest freezer had died, took me forever to find all my brewing stuff after cleaning out the mancave so Mikey could set up a gym, decided to use pressure fermenting in corny kegs so had to get another spunding valve from Windsor but they only had one (after they said they had 2 over the phone), so only 2 kegs, meaning I had to boil down further. Long brew day finished with Mike kicking me out of the mancave so he could exercise. Not cool.
9/25/2022 2:11 PM over 2 years ago	+1	Other					9/25/2022 2:11 PM over 2 years ago	Did not add Spunding valves or blowoff tubes to the corny kegs overnight and came this morning to find HUGE pressure in both. I took outside and used the PRV to release most of the pressure and lost quite a bit of the beer. Clearly not doing that again. Spunding valves added and are currently at about 10 psi. These are not very precision valves so will need to keep a close eye on them. So, fermentation appears to have started early; note that both kegs received 2 packs of Saflager.
9/26/2022 5:01 AM over 2 years ago	+2	Other					9/26/2022 5:01 AM over 2 years ago	Fermenting like crazy. Dropped from 1.081 to 1.031 in 24 hrs. Hopefully this isn't full of esters. Shall see because if this works, it's a great way to conserve space.
9/28/2022 4:11 PM over 2 years ago	+4	Other					9/28/2022 4:11 PM over 2 years ago	Added about 25 ml of Biofine Clear to each corny and moved to chest freezer to cold crash. Should bring down to roughly 32F over the next few days. Once this is done, will rack to standard corny kegs. Lost quite a bit of wort when I needed to do pressure release on Sunday, so will likely bring up volume with degassed water (boiled and cooled) to make up the volume and reduce the gravity of this beer.
10/8/2022 7:51 PM over 2 years ago	+14	Fermentation Complete	1.016	11 Gallons		32 °F	10/8/2022 7:55 PM over 2 years ago	Fermentation and lagering completed, so used a corny keg top with floating dip tube to transfer to fresh kegs. Unfortunately, lost quite a large volume of beer while relieving over-pressure the day after the brew day. Also, quite a bit of volume lost to high level of trub at bottom of keg. Thus, will add 2.5 gallons of boiled, carbonated RO water to dilute and bring up to volume. That's fine as this would get us in the range appropriate for an O-fest/Marzen style. Thus, THE FINAL ABV is 6.1, not 8.1 as is calculated without dilution.
11/1/2022 4:49 PM over 2 years ago	+38	Other			5.24		11/1/2022 4:49 PM over 2 years ago	Flavor seemed a bit sour so raised the pH using baking soda about a week ago. Still somewhat lacking and thin (maybe added too much water). pH just measured at 5.24 using new Apera PH60/AI311 (nice meter kit). So, a bit higher than expected. Not quite malt-forward enough for style, so not a fan of pressure ferm (though it may have gotten too hot and too much pressure). Could probably use better carbonation. May want to add a little more CaCl2 (following boiling) to enhance maltiness.

Notes

Now called BeeLine Märzen (AKA CMW Oktoberfest 3.1) because while finishing the boil this time, a bee dove straight into the boiling wort right before flameout. The bee clearly could smell the wonderful floral aroma of the Hallertau hops and the sticky caramel malt scent. I dedicate this beer in the memory of that ardent bee.

This is an amped up version of Oktoberfest with 3 additional pounds of light Munich to take the OG up to 1.064. While this is higher than called for by the BJCP, historical records indicate that this was in range for original O-fests (http://barclayperkins.blogspot.co.uk/2014/05/munich-oktoberfestbier-1901-2006.html).

Note: previously used WLP833 (lager yeast) or WLP838 (now known to be an ale yeast). This time, will use 2 packets of SafLager W-34/70 per carboy, which is a true lager yeast and Brulosophy found to give a clearer and cleaner lager than WLP830 (http://brulosophy.com/2016/07/21/yeast-comparison-saflager-w-3470-vs-wlp833-german-bock-lager-exbeeriment-results/). Plus, don't need starter for these. No starter will be used, so expect a bit of a delay before active fermentation starts.

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Last Updated: 2022-10-08 21:34 UTC

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BeeLine Märzen 2.1