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Marzen

212 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday September 8th 2023
1.065
1.010
7.2%
32.2
17.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Munich Dark 20L7 lb Munich Dark 20L 34 20 48.3%
4 lb Rahr - Premium Pilsner4 lb Premium Pilsner 36.8 1.75 27.6%
2 lb German - Vienna2 lb Vienna 37 4 13.8%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 6.9%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 32.2 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 7 48 140 320
4FB8XZC

5g GYPSUM
3g EPSOM SALT
0.5g NON IODIZED SALT NaCI
2g CALCIUM CHLORIDE
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 152 °F 152 °F --
2.5 gal Sparge 175 °F 175 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.34 25.4  
Mash volume with grains 7.5 30  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 2.77 g | 11.1 qt) 2.22 8.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Pressure ferment 7psi for 3 days.
Increase to 10 psi for 7 days
close transfer into keg and add gelatin to help with clarity
allow 2 weeks in keg

ORIGINAL GRAVITY 1.062
FINAL GRAVITY 1.011

6.6%

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  • Last Updated: 2023-09-08 20:02 UTC