PaddleShack Marzen I - Beer Recipe - Brewer's Friend

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PaddleShack Marzen I

229 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 70 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alan Atkinson
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday March 16th 2023
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OG: 1.060 FG: 1.010 ABV: 6.6% IBU: 24

1.070
1.011
7.8%
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12.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 39.6%
3.50 lb Briess - Bonlander Munich Malt 10L3.5 lb Bonlander Munich Malt 10L 35.9 10 30.8%
2.50 lb Viking - Vienna2.5 lb Vienna 37 3.6 22%
0.75 lb German - CaraMunich I0.75 lb CaraMunich I 34 39 6.6%
2 oz Weyermann - Acidulated2 oz Acidulated 27 3.4 1.1%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.3 Boil 60 min 18.45 66.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.3 Boil 20 min 5.59 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Lactic acid Water Agt Sparge 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 581 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.59 psi       Temp: 30 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Brungard water, Munich (boiled)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 50 52 29
added:
2.5g CaSO4 (Gypsum)
3.0g CaCl2 (Calcium Chloride)

to mash only
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Salts only, no grain Strike 50 °F 160 °F 120 min
Added grain Infusion 160 °F 151 °F 75 min
1 gal Raised mash 8F Temperature 150 °F 212 °F 20 min
Heat only Temperature 158 °F 168 °F 10 min
3 gal Batch #2 Batch Sparge 180 °F 168 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.98 19.9  
Mash volume with grains 5.89 23.5  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.36 g | 25.5 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 4.5 18  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

sparge #1 5.3 pH, 1.072 SG, 63 F, 4.5 gal
sparge #2 5.4 pH, 1.025 SG ,64 F, 3.0 gal

2 min O2 @ .5 liter/min

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  • Last Updated: 2023-03-16 06:26 UTC
  • Snapshot Created: 2023-03-16 05:48 UTC