Marzen v.2 - Beer Recipe - Brewer's Friend

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Marzen v.2

212 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 33 liters (fermentor volume)
Pre Boil Size: 45.47 liters
Post Boil Size: 39.7 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Pablo
Hop Utilization: 99%
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday September 11th 2023
1.065
1.010
7.3%
25.6
7.9
5.5
67.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.05 kg Weyermann - Extra Pale Premium Pilsner Malt2.05 kg Extra Pale Premium Pilsner Malt 2.26 € / kg
4.63 € 		38 1.5 19.8%
5.13 kg Weyermann - Munich Type I5.13 kg Munich Type I 2.37 € / kg
12.16 € 		38 6 49.6%
3.16 kg Weyermann - Vienna Malt3.16 kg Vienna Malt 2.45 € / kg
7.74 € 		37 3.5 30.6%
10.34 kg / 24.53 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
102 g Hallertau Mittelfruh102 g Hallertau Mittelfruh Hops 0.05 € / g
5.10 € 		Pellet 2.8 Boil at 100 °C 60 min 20.45 66.4%
51.50 g Hallertau Mittelfruh51.5 g Hallertau Mittelfruh Hops 0.05 € / g
2.58 € 		Pellet 2.8 Boil at 100 °C 15 min 5.12 33.6%
153.50 g / 7.68 €
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Nutriente levadura 0.07 € / g
0.56 € 		Other Boil 15 min.
8 g Irish Moss 0.04 € / g
0.32 € 		Other Boil 15 min.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
8.07 ml Phosphoric acid Water Agt Mash 1 hr.
4.28 ml Phosphoric acid Water Agt Sparge 1 hr.
0.88 €
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
7 Each
Cost:
4.93 € / each
34.51 €
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 787 B cells required
34.51 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.2 bar       Temp: 8 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Gijon
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 5 2 5 9 161
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.56 L descanso proteico Infusion 50 °C 50 °C 20 min
10 L 1/3 mas o menos Decoction -- 100 °C 15 min
añadir la decoccion y subir la temperatura a 65,5. una vez estabilizada esatemperatura dejar 20 Infusion 50 °C 65.5 °C --
10 L 1/3 mas o menos Decoction -- 100 °C 15 min
juntar todo, estabilizar y subir a 76 Infusion 65.5 °C 76 °C 15 min
24.28 L Sparge 76 °C 76 °C 15 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 31
Mash volume with grains 37.8
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 19.7 L) 25.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.5 L) 45.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 33 L) 39.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 39.7 L) 33
Total: 56.7  
Equipment Profile Used: System Default
"Marzen v.2" Märzen beer recipe by Pablo. All Grain, ABV 7.28%, IBU 25.58, SRM 7.9, Fermentables: ( Extra Pale Premium Pilsner Malt, Munich Type I, Vienna Malt) Hops: (Hallertau Mittelfruh) Other: (Nutriente levadura, Irish Moss, Epsom Salt, Salt, Phosphoric acid)
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  • Last Updated: 2023-09-22 05:23 UTC