Marzen (2023) - Beer Recipe - Brewer's Friend

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Marzen (2023)

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mean Brews YouTube Channel
Hop Utilization: 98%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
URL: https://www.youtube.com/watch?v=LFv79wjXflw
Created: Sunday July 23rd 2023
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OG: 1.059 FG: 1.014 ABV: 5.8% IBU: 23

1.055
1.013
5.5%
23.0
8.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Munich Type I4.5 lb Munich Type I 38 6 40.5%
3.10 lb Weyermann - Vienna Malt3.1 lb Vienna Malt 37 3.5 27.9%
2.20 lb Weyermann - Pilsner2.2 lb Pilsner 36 1.5 19.8%
1.10 lb Weyermann - Munich Type II (Dark)1.1 lb Munich Type II (Dark) 37 10 9.9%
0.20 lb Weyermann - Caramunich Type 20.2 lb Caramunich Type 2 34 45 1.8%
11.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.79 57.1%
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 6.25 42.9%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 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
4.4 gal Infusion -- 153 °F 60 min
3.5 gal Batch Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.16 16.7  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 3.98 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Yeast options:

  • Wyeast 2206, 2124
  • White Labs 820, 830
  • SafLager W-34/70

    Fermentation:
    Primary — 49 °F — 7 days
    Diacetyl — 56 °F — 14 days
    Lager — 34 °F — 29 days
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-07-26 17:11 UTC