Hootie Hoot Hoot - Beer Recipe - Brewer's Friend

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Hootie Hoot Hoot

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
URL: https://byo.com/recipe/monks-fortitude-marzen/
Created: Monday October 3rd 2022
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Viva! Vienna!

by BCole

OG: 1.050 FG: 1.014 ABV: 4.8% IBU: 33

1.056
1.015
5.4%
29.3
8.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.11 lb Weyermann - Vienna Malt9.11 lb Vienna Malt 37 3.5 70.9%
3.20 lb Weyermann - Munich Type II (Dark)3.2 lb Munich Type II (Dark) 37 10 24.9%
0.54 lb Weyermann - CaraRed0.54 lb CaraRed 35 19.3 4.2%
12.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.76 oz Hersbrucker1.76 oz Hersbrucker Hops Pellet 3 First Wort at 150 °F 0 min 22.17 67.7%
0.56 oz Hersbrucker0.56 oz Hersbrucker Hops Pellet 4 Boil 30 min 6.29 21.5%
0.28 oz Hersbrucker0.28 oz Hersbrucker Hops Pellet 4 Boil 5 min 0.82 10.8%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp Irish Moss Fining Boil 10 min.
0.75 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.8 oz       Temp: 50 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q3 - 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77.7 1 2 95.2 43.1 24.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein Strike 139 °F 131 °F 10 min
Beta Temperature 131 °F 145 °F 30 min
Alpha Decoction 145 °F 162 °F 30 min
Mash Out Decoction 162 °F 172 °F 10 min
2.5 gal Sparge Fly Sparge 172 °F 172 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.82 19.3  
Mash volume with grains 5.85 23.4  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 7.04 28.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

Name
===
I'm brewing this particularly for my girlfriend who is a big fan of the style. Randomly decided to name it after a beloved character from The Owl House on Disney+ which we both like.

From 5 gallon version:

Ingredients
8.5 lbs. (3.9 kg) Vienna malt (3 ºL)
3 lbs. (1.4 kg) German dark Munich malt (10 ºL)
0.5 lb. (0.23 kg) CaraRed® malt (20 ºL)
4.8 AAU Hersbrucker hops (first wort hop) (1.6 oz./45 g at 3% alpha acids)
1.5 AAU Hersbrucker hops (30 min.) (0.5 oz./14 g at 3% alpha acids)
0.25 oz. (7 g) Hersbrucker hops (5 min.)
Yeast nutrients (10 min.)
Whirlfloc (10 min.)
White Labs WLP835 (German Lager X), Omega Yeast OYL-111 (German Bock), or Mangrove Jack’s M84 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Mash Guidelines from Original Recipe:

Mash in for a 10-minute protein rest at 131 °F (55 °C). Raise temperature to 145 °F (63 °C) and rest for 30 minutes. Meanwhile, pull your first decoction and let it rest at 145 °F (63 °C) for 20 minutes before boiling for 10 minutes. Add it back to the main mash to raise the temperature to 162 °F (72 °C) for a 30-minute rest. Pull a second decoction and boil 15 minutes before adding back to the main mash to bring it up to 169 °F (76 °C) for a 10-minute mash out.

Swapped yeast based on availability in my local shop.

1 liter starter at 1.03 OG on a stir plate for an expected ending cell count of 212 billion.

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  • Last Updated: 2022-12-19 07:01 UTC