Hail Marry Marzen - Beer Recipe - Brewer's Friend

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Hail Marry Marzen

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: zymurgy/rizz
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday June 7th 2014
1.055
1.014
5.5%
19.7
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 40.7%
8.50 lb American - Munich - Dark 20L8.5 lb Munich - Dark 20L 33 20 31.5%
6.50 lb American - Vienna6.5 lb Vienna 35 4 24.1%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 1.9%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 1.9%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Millenium0.5 oz Millenium Hops Pellet 15.5 First Wort 0 min 7.49 14.3%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 8.28 42.9%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 3.9 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each wirfloc tab Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 462 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
5.2 stabilizer in mash and HLT for sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
protein rest Temperature -- 122 °F 20 min
Beta Sacch rest Temperature -- 149 °F 30 min
Alpha Sacch rest Temperature -- 158 °F 30 min
Mash out Temperature -- 170 °F 10 min
sparge slow... Sparge -- 170 °F 35 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 7.13 g | 28.5 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

A perfect 10 gallons topping off both kegs... Maybe a touch too much beer actually.
Flavor is a little off. Don't use German ale yeast again... Malty flavor is there but the yeast gave it a funky "German ale" flavor. Bad yeast choice...
Beer was well recieved at Oktoberfest, however maybe try as a standard Vienna with an American Ale Yeast.

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  • Last Updated: 2017-10-12 19:36 UTC