William Brandt's Mixed Metaphor Hanseatic League Hemi-Märzen - Beer Recipe - Brewer's Friend

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William Brandt's Mixed Metaphor Hanseatic League Hemi-Märzen

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 32 liters (fermentor volume)
Pre Boil Size: 34.13 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday February 28th 2023
1.055
1.011
5.7%
28.6
12.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Barke Pilsner Malt4 kg Barke Pilsner Malt 37.03 1.75 48.8%
1.80 kg Weyermann - Munich Type II (Dark)1.8 kg Munich Type II (Dark) 37 10 22%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 12.2%
0.80 kg Weyermann - Caramunich Type 20.8 kg Caramunich Type 2 34 45 9.8%
0.60 kg Weyermann - Melanoidin0.6 kg Melanoidin 34.5 27 7.3%
8.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 4.9 Boil 60 min 23.01 66.7%
30 g Artisan - Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 15 min 5.59 33.3%
90 g / £ 0.00
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 434 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 1 11 14 27 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.76 L Protein Rest Strike 47 °C 44 °C 10 min
8 L Alpha Amylase Infusion 100 °C 63 °C 45 min
Beta Amylase Temperature 71 °C 71 °C 30 min
Mash Out Temperature 78 °C 78 °C 15 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 18
Mash volume with grains (equipment estimates 19.5 L) 23.5
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 25.2 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 34.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 28
Top off amount 4
Going into fermentor 32
Total: 43.2  
Equipment Profile Used: System Default
 
Notes

It is widely known that whilst William Brandt was in exile in Norway, he developed a sub space bridge through time to the era of the Hanseatic league with the aim of establishing the SDP 400 years earlier to defeat Hitler in the present. The exact method of producing this bridge is not known, but it is believed to have involved the inversion of the specific gravity of beer (possibly a Märzen) using the unusual properties of a traditional farmhouse yeast strain in Norway. This inversion could fold space-time. Maybe our beer will too?

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  • Last Updated: 2023-09-12 15:43 UTC