Wiener Märzen alla Steamworks - Beer Recipe - Brewer's Friend

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Wiener Märzen alla Steamworks

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: William
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday January 9th 2023
1.047
1.008
5.1%
24.4
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,025 g Weyermann - Vienna Malt1025 g Vienna Malt 37 3.5 28.7%
225 g Weyermann - Carahell225 g Carahell 34 10 6.3%
2,225 g Weyermann - Bohemian Pilsner Malt2225 g Bohemian Pilsner Malt 36.8 2.43 62.2%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.8%
3,575 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Herkules6 g Herkules Hops Pellet 15 Boil 60 min 18.3 28.6%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.08 71.4%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 85.8 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
10 liters for Mash & 12.5 liters for sparging; 17,5 liters before boil
14 post boil
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13
Mash volume with grains 15.4
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 14.1 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 17.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14
Going into fermentor 14
Total: 22  
Equipment Profile Used: System Default
 
Notes

Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 65°C für 60 min.
3 Rast: 73°C für 20 min.
Abmaischen: 78°C
Würzekochzeit: 90 min

Add Ascorbic Acid when pitching yeast.

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  • Public: Yup, Shared
  • Last Updated: 2023-08-28 06:48 UTC
  • Snapshot Created: 2023-01-09 20:51 UTC
  • Link To Parent Recipe