Stas Marzen - Beer Recipe - Brewer's Friend

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Stas Marzen

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 35.61 gallons
Post Boil Size: 34.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Monday March 17th 2025
1.061
1.014
6.1%
22.7
9.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
39 lb Briess - Pilsen Malt 2-Row39 lb Pilsen Malt 2-Row 37 1.2 54.9%
29 lb Agrária - Munich Malt29 lb Munich Malt 36 9 40.8%
3 lb Belgian - CaraMunich3 lb CaraMunich 33 50 4.2%
71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Barth-Haas - Hallertauer Magnum3 oz Hallertauer Magnum Hops Pellet 14 Boil 60 min 22.69 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.17 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6.22 g Epsom Salt Water Agt Mash 1 hr.
6.28 g Gypsum Water Agt Mash 1 hr.
0.64 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
3.38 g Epsom Salt Water Agt Sparge 1 hr.
3.42 g Gypsum Water Agt Sparge 1 hr.
2.87 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
3 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) 635 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.24 psi       Temp: 34 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30.08 gal Strike 163 °F 151 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33.61 gal (134.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 21.61 gal (86.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 34.08 gal (136.32 qt). Suggest reducing strike water volume to 6.32 gal (25.28 qt) and adding 22.08 gal (88.32 qt) sparge/top-off. 28.4 113.6  
Strike water volume at mash thickness of 1.6 qt/lb 28.4 113.6  
Mash volume with grains 34.08 136.3  
Grain absorption losses -8.88 -35.5  
Remaining sparge water volume (equipment estimates 14.34 g | 57.4 qt) 16.34 65.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 33.61 g | 134.5 qt) 35.61 142.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 32 g | 128 qt) 34.25 137  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 34.25 g | 137 qt) 32 128  
Total: 44.74 178.9
Equipment Profile Used: System Default
"Stas Marzen" Gose beer recipe by Brewer #435896. All Grain, ABV 6.11%, IBU 22.69, SRM 9.26, Fermentables: (Pilsen Malt 2-Row, Munich Malt, CaraMunich) Hops: (Hallertauer Magnum) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2025-03-17 13:26 UTC