Märzen

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.15 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Friday July 7th 2023

Original Gravity:

1.057

Final Gravity:

1.009

ABV (standard):

6.3%

IBU (tinseth):

26.9

SRM (morey):

11.9

Mash pH

5.4

Cost $

26.12

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.25 lb	Weyermann - Barke Pilsner Malt2.25 lb Barke Pilsner Malt	$ 2.59 / lb $ 5.83	37.03	1.75	37.8%
1.80 lb	Weyermann - Barke Munich Malt1.8 lb Barke Munich Malt	$ 2.74 / lb $ 4.93	37	8	30.3%
1.40 lb	Weyermann - Barke Vienna1.4 lb Barke Vienna	$ 2.79 / lb $ 3.91	36	3.4	23.5%
0.50 lb	German - CaraMunich III0.5 lb CaraMunich III	$ 2.99 / lb $ 1.50	34	57	8.4%
5.95 lbs / $ 16.16

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops	$ 2.19 / oz $ 1.53	Pellet	2.5	Boil	60 min	13.25	70%
0.20 oz	Hallertau Mittelfruh0.2 oz Hallertau Mittelfruh Hops	$ 2.19 / oz $ 0.44	Pellet	2.5	Boil	20 min	2.29	20%
0.10 oz	Magnum0.1 oz Magnum Hops		Pellet	15	Boil	60 min	11.36	10%
1 oz / $ 1.97

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.90 oz	Hallertau Mittelfruh (Pellet)	$ 2.19 / oz $ 1.97	15.54	90%
0.10 oz	Magnum (Pellet)		11.36	10%
1 oz / $ 1.97

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 g	Gypsum		Water Agt	Mash	1 hr.
3 g	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:	$ 7.99 / each $ 7.99
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 47 B cells required

$ 7.99 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	151 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 5.03 g \| 20.1 qt)	4.14	16.6
Mash volume with grains (equipment estimates 5.51 g \| 22 qt)	4.62	18.5
Grain absorption losses	-0.74	-3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 4.04 g \| 16.2 qt)	3.15	12.6
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 2.5 g \| 10 qt)	2.56	10.2
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 2.56 g \| 10.2 qt)	2.5	10
Total:	4.14	16.6
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 84.9%

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 59% 21.4 ppg

Wort Volume:

2.55 Gallons

Expected 2.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.057
Actual OG: 1.050

Alcohol and Attenuation:

Progress - N/A

Attenuation so far: 74%
Current ABV: 4.86%

Amount Packaged:

2.25 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 24
Pints: 18

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
8/23/2023 2:49 AM about 1 year ago	+0	Mash Complete	1.052	13 Quarts		8/23/2023 2:49 AM about 1 year ago
8/23/2023 4:39 AM about 1 year ago	+0	Brew Day Complete	1.050	2.55 Gallons		8/23/2023 4:39 AM about 1 year ago
8/29/2023 1:18 AM about 1 year ago	+6	Sample	1.018		50 °F	8/29/2023 1:18 AM about 1 year ago	Maybe 1.020 or so. Going to start ramping up the temp.
9/4/2023 10:14 PM about 1 year ago	+12	Sample	1.013			9/4/2023 10:14 PM about 1 year ago	Sample after diacetyl rest.
9/16/2023 3:11 AM about 1 year ago	+24	Packaged	1.011	288 Ounces		9/16/2023 3:11 AM about 1 year ago
10/21/2023 2:58 AM about 1 year ago	+59	Tasting Note				10/23/2023 3:47 AM about 1 year ago	Tasting note, 10.20.23. Hop bitterness is slightly high. Maybe would be more balanced if I had hit target for OG. Next time: 1) drop the Magnum, just use Hallertauer, 2) decrease total IBUs slightly, by about 5, 3) could also include a small amount of melanoidin malt. 4) Could FWH instead of 60 minute addition, and add some flame out aroma hops. Also a bit undercarbonated. 5)) Also could try a different Lager yeast that accentuates malt more than 34/70. This is a decent beer, but missing the big malt character I like in Märzens. It would be fun to try a decoction too, but maybe save this for a future brew.
11/18/2023 5:09 AM 11 months ago	+87	Tasting Note				11/18/2023 5:09 AM 11 months ago	Trying this beer again. This is not a bad beer, but not what I envision in an Oktoberfest. The malt is taking back seat to the hops. I would tone down the IBUs a bit. I think missing efficiency hurt, as this might be a better beer if OG had been higher. For a future brew, I would: 1) make sure I hit target gravity 2) revamp the recipe to be more of an Americanized Okt. See Gordon strong book - probably want to add a healthy amount of Caramunich, Melanoidin, and maybe some biscuit or something like that to amp up the maltiness. I think 34/70 is a good lager yeast, and I think the fermentation schedule and short layering did not hurt anything, but next time I would choose a strain better for maltiness. Target 6% ABV next time.

Notes

Ferment at 50 F. Jamil recommends lagering for 1 month before packaging.

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Last Updated: 2023-12-04 05:12 UTC

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