Marzen LNMO Sep 2024 - Beer Recipe - Brewer's Friend

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Marzen LNMO Sep 2024

174 calories 16.4 g 355 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.42 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 174 calories (Per 355ml)
Carbs: 16.4 g (Per 355ml)
Created: Tuesday August 22nd 2023
1.053
1.011
5.6%
22.1
16.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.97 kg Bestmalz - BEST Munich1.966 kg BEST Munich 37 15.31 36%
1.53 kg Weyermann - Bohemian Pilsner Malt1.529 kg Bohemian Pilsner Malt 36.8 4.99 28%
1.53 kg Weyermann - Vienna Malt1.529 kg Vienna Malt 37 7.84 28%
0.22 kg Bestmalz - BEST Caramel Munich I0.218 kg BEST Caramel Munich I 34.5 91.9 4%
0.22 kg Briess - Caramel Malt - 20L0.218 kg Caramel Malt - 20L 35 51.87 4%
5.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 2.5 Boil at 100 °C 60 min 8.65 25.9%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 2.9 Boil at 100 °C 15 min 4.27 22.2%
30 g Hersbrucker30 g Hersbrucker Hops Pellet 4.3 Boil at 100 °C 15 min 6.33 22.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 2.9 Boil at 100 °C 5 min 1.14 14.8%
20 g Hersbrucker20 g Hersbrucker Hops Pellet 4.3 Boil at 100 °C 5 min 1.7 14.8%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
3.66 g Calcium Chloride Water Agt Sparge 30 min.
1.95 g Gypsum Water Agt Sparge 30 min.
0.32 ml Lactic acid Water Agt Sparge 30 min.
0.50 each Whirfloc tablet Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
11.50 Grams
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.97 bar       Temp: 4 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23.7 0 18.3 22 58.8 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.38 L MACERADO Infusion 70.5 °C 66 °C 45 min
MASH OUT Decoction 66 °C 76 °C 10 min
VORLAUF Vorlauf 76 °C 76 °C 15 min
10 L BATCH SPARGE Batch Sparge 76 °C 76 °C 10 min
VORLAUF SPARGE Vorlauf 76 °C 76 °C 15 min
9.96 L LAVADO Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.4
Mash volume with grains 20
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.4 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 29.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 22 L) 24.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 22
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

DECOCCION:

PASO 1: SACAR DEL MACERADO 1.75 GAL
PASO 2: SUBIR TEMP A 70°C Y MANTENER POR 15 MIN
PASO 3: SUBIR LENTAMENTE LA TEMP A 100°C POR 15 MIN
PASO 4: VERTIR A MACERADOR Y VERIFICAR LA TEMP A 76°C Y DEJAR POR 10 MINUTOS (MASH OUT).


1) Fermentación Primaria: 10 días - 18 °C

2) Rampa Descanso Diacetilo: 

       a.  1 día       -    19°C<br />
       b.  2 días     -    20°C<br />


3) Inactivación de Levadura: 3 días - 4°C

4) Trasvase / Carbonatación: 10 días - 4°C

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  • Last Updated: 2024-09-30 05:39 UTC