O Zafpt Is! - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

O Zafpt Is!

195 calories 19.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Open Book Brewing
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday March 13th 2024
Similar Recipes

Grateful

by Josephort

OG: 1.060 FG: 1.011 ABV: 6.4% IBU: 30

Stocktoberfest

by Herr Braumeister

OG: 1.060 FG: 1.010 ABV: 6.6% IBU: 24

Oktoberfest

by aochsner

OG: 1.059 FG: 1.018 ABV: 5.5% IBU: 24

1.059
1.014
5.9%
27.5
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Pilsner5.75 lb Pilsner 38 1.6 45.5%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 7.9%
2 oz United Kingdom - Dark Crystal 80L2 oz Dark Crystal 80L 33 80 1%
5.75 lb Briess - Bonlander Munich Malt 10L5.75 lb Bonlander Munich Malt 10L 36 10 45.5%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 27.53 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 tsp Whirlfloc Water Agt Mash 0 min.
2.50 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Lager Fermentation:
Due to the sulfur that some strains can produce at higher temperatures, lagers are typically
fermented at low temperatures with long periods of conditioning. The following schedule relies
on temperature control and produces clean drinking lager as quickly as possible. If sulfur is
still noticeable, then you should lager (store) your beer until the sulfur dissipates.
• 50F for three days
• 53F for three days
• 55F for three days
• 65-70F for 5 days
Lager at 35F for 3 months
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.77 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.95 15.8  
Mash volume with grains 4.96 19.8  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 5.69 g | 22.8 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.33 37.3
Equipment Profile Used: System Default
"O Zafpt Is!" Märzen beer recipe by Open Book Brewing. All Grain, ABV 5.91%, IBU 27.53, SRM 12.55, Fermentables: (Pilsner, CaraMunich II, Dark Crystal 80L, Bonlander Munich Malt 10L) Hops: (Hallertau Tradition (Germany)) Other: (Whirlfloc, Yeast Nutrient)
Last Updated and Sharing
 
130
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-25 16:20 UTC