Marzen Oktoberfest Zymurgy 1/2016 - Beer Recipe - Brewer's Friend

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Marzen Oktoberfest Zymurgy 1/2016

184 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy
Calories: 184 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday December 29th 2015
13.8 °P
3.3 °P
5.7%
21.9
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb German - Vienna11.25 lb Vienna 37 4 47.5%
7.25 lb German - Munich Light7.25 lb Munich Light 37 6 30.6%
5.20 lb German - Munich Dark5.2 lb Munich Dark 37 15.5 21.9%
23.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 19.93 83.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 1.98 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g calcium chloride Water Agt Mash 90 min.
0.66 tsp irish moss Fining Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 859 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
1g/gallon calcium chloride in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 122 °F 20 min
18 qt Decoction boil 15 min Decoction -- 212 °F 15 min
sacc rest Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.41 29.6  
Mash volume with grains 9.3 37.2  
Grain absorption losses -2.96 -11.9  
Remaining sparge water volume (equipment estimates 9.17 g | 36.7 qt) 8.81 35.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.21 64.9
Equipment Profile Used: System Default
 
Notes

Pitch at 48, allow to raise to 50. Diacetyl rest at 55 as fermentation slows. Lager at 35 for 2-3 months.

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  • Last Updated: 2015-12-29 02:00 UTC