Wiener Märzen 2 - Beer Recipe - Brewer's Friend

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Wiener Märzen 2

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday November 8th 2022
1.051
1.010
5.3%
27.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Vienna Malt2000 g Vienna Malt 37 3.5 90.9%
200 g Weyermann - Carahell200 g Carahell 34 10 9.1%
2,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 4 Boil 60 min 18.26 60%
10 g Saaz10 g Saaz Hops Pellet 6 Boil 15 min 9.06 40%
25 g / $ 0.00
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94.3 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 1 2 15 29 12
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 L Decoction 57 °C 100 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8
Mash volume with grains 9.5
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 10.9 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 20 min.
2 Rast: 63°C für 60 min.
3 Rast: 73°C für 20 min.
Abmaischen: 78°C

Würzekochzeit: 70 min

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  • Last Updated: 2023-02-09 20:13 UTC