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Martzen

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 102.14 gallons
Post Boil Size: 100.3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday June 22nd 2024
1.051
1.013
5.1%
26.9
12.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Bairds - Maris Otter Pale Ale110 lb Maris Otter Pale Ale 37.5 2.5 45.3%
110 lb Munich - Light 10L110 lb Munich - Light 10L 33 10 45.3%
20 lb German - CaraMunich I20 lb CaraMunich I 34 39 8.2%
3 lb Bestmalz - BEST Acidulated3 lb BEST Acidulated 35.9 2.81 1.2%
243 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Magnum9 oz Magnum Hops Pellet 15 Boil 60 min 25.58 52.9%
8 oz Tettnanger8 oz Tettnanger Hops Pellet 4.5 Whirlpool 0 min 1.35 47.1%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
65 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
60 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 102.14 gal (408.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 90.14 gal (360.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 125.75 gal (503.01 qt) 106.31 425.3  
Strike water volume at mash thickness of 1.75 qt/lb 106.31 425.3  
Mash volume with grains 125.75 503  
Grain absorption losses -30.38 -121.5  
Remaining sparge water volume 26.45 105.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 102.14 408.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 100.3 401.2  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Going into fermentor 100 400  
Total: 132.77 531.1
Equipment Profile Used: System Default
 
Notes

Start cool at about 50°F (10°C) and hold there for two days, then increase gradually each day over about 10 days, allowing it to finish at ambient temperature. Why? To ensure a healthy diacetyl cleanup and scrounging-up of fermentable sugars. Then crash to near-freezing for natural clarification and conditioning

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  • Last Updated: 2024-06-22 18:50 UTC