Toms' Marzen - Beer Recipe - Brewer's Friend

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Toms' Marzen

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: igbadwolf brewing
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Sunday June 14th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 45.5%
10 lb German - Munich Light10 lb Munich Light 37 6 45.5%
9 oz Belgian - Biscuit9 oz Biscuit 35 23 2.6%
9 oz Belgian - Aromatic9 oz Aromatic 33 38 2.6%
14 oz American - Caramel / Crystal 120L14 oz Caramel / Crystal 120L 33 120 4%
352 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4.2 Boil 60 min 15.13 50%
1 oz Willamette1 oz Willamette Hops Pellet 5.4 Boil 20 min 5.89 25%
1 oz Choice Debittered1 oz Choice Debittered Hops Pellet 0 Aroma 20 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish moss Fining Boil 15 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 862 B cells required
- saflager german lager s23
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 862 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5 Gallons       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5.2 ph balancer
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike temp 175-177 Infusion -- 160 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 7.4 g | 29.6 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.5 66
Equipment Profile Used: System Default
 
Notes

Pitch three packages of liquid yeast per 5.5 gallons of wort. plus the additional 17.25 grams per 5 gallons of custom yeast saflager s23 rehydrated, pitch all yeast at 58 degrees. Start the primary fermentation at 54, wait 7 days and then ramp to 58, hold for 7 days. Check gravity if close to final then rack into secondary carboys, hold at 58 for one week, and begin to drop temp 5 degrees per day until you hit 40 degrees. Hold at 40 degrees for three to five weeks. Keg at 2.5 Enjoy

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  • Last Updated: 2019-07-03 00:43 UTC