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Marzen

181 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday December 9th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Ireks - Pilsner Malt2.6 kg Pilsner Malt 36 1.8 42.6%
0.80 kg Weyermann - Munich Type I0.8 kg Munich Type I 38 6 13.1%
1.60 kg Weyermann - Munich Type II (Dark)1.6 kg Munich Type II (Dark) 37 10 26.2%
0.70 kg Weyermann - Vienna Malt0.7 kg Vienna Malt 37 3.5 11.5%
0.20 kg Pauls Malt - Miserable Fish (Melanoidin Malt)0.2 kg Miserable Fish (Melanoidin Malt) 34 17.4 3.3%
0.20 kg Pauls Malt - Deep Diver (Dark Crystal C80)0.2 kg Deep Diver (Dark Crystal C80) 34 84.93 3.3%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 4 Boil at 95 °C 60 min 15.78 50%
35 g Spalter Select (Germany)35 g Spalter Select (Germany) Hops Pellet 3.5 Aroma at 95 °C 10 min 5.01 50%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Chalk Water Agt Mash 1 hr.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
3.27 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
7 - 20 °C
Starter:
Yes
Fermentation Temp:
8 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 479 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.34 bar       Temp: 10 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 10 75 50 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L sosta unica di saccarificazione Infusion 55 °C 65 °C 60 min
dextrinization rest Infusion 65 °C 72 °C 15 min
mash out Temperature 72 °C 78 °C 15 min
5 L batch sparge H2O 5LT pH 5.3 Sparge 78 °C 80 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.1 L) 34
Mash volume with grains (equipment estimates 39.1 L) 38
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 22
Total: 34  
Equipment Profile Used: System Default
 
Notes

Per il batch sparge, si analizza in più step il ridursi della densità totale fermandosi quando si è raggiunti la densità limite di 1051 indipendentemente da quanto raccolto oppure al litraggio ipotizzato prima della bollitura = 27

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  • Last Updated: 2023-04-18 20:44 UTC