Thrall Marzen - 17 gallons - Beer Recipe - Brewer's Friend

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Thrall Marzen - 17 gallons

91 calories 9.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19.65 gallons
Post Boil Size: 18.25 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 91 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Thursday August 10th 2023
1.028
1.007
2.8%
30.5
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Light Munich Malt16 lb Light Munich Malt $ 0.00 / lb
$ 0.00 		37.5 2.2 85.1%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 37 10 10.6%
0.60 lb Weyermann - Caramunich Type 20.6 lb Caramunich Type 2 34 45 3.2%
0.20 lb Weyermann - Acidulated0.2 lb Acidulated 27 3.4 1.1%
18.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 oz Hallertau Mittelfruh4.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 23.41 62.1%
2.75 oz Hallertau Mittelfruh2.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.1 37.9%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
14.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.70 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1.13 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 682 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
All salts added to mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Strike 124 °F 124 °F 30 min
Temperature 124 °F 153 °F 60 min
14.7 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.77 gal (75.09 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.77 gal (27.09 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.05 28.2  
Mash volume with grains 8.55 34.2  
Grain absorption losses -2.35 -9.4  
Remaining sparge water volume (equipment estimates 14.32 g | 57.3 qt) 15.2 60.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.77 g | 75.1 qt) 19.65 78.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.27 -1.1  
Post boil Volume (equipment estimates 17 g | 68 qt) 18.25 73  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18.25 g | 73 qt) 17 68  
Total: 22.25 89
Equipment Profile Used: System Default
 
Notes

Nod yeast slurry
2 minutes oxygen after pitch
Slowly raise to 56F as fermentation slows
Simplified > max'd out Thralls Munich

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  • Last Updated: 2023-08-27 02:03 UTC