Tempe Closet Marzen - Beer Recipe - Brewer's Friend

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Tempe Closet Marzen

194 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Saturday July 16th 2016
14.5 °P
3.7 °P
5.8%
19.9
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 52.7%
5.50 lb German - Munich Dark5.5 lb Munich Dark 37 15.5 44.6%
0.33 lb German - CaraMunich III0.33 lb CaraMunich III 34 57 2.7%
12.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Hersbrucker1.1 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 18.47 73.3%
0.40 oz Hallertau Hersbrucker0.4 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 10 min 1.46 26.7%
1.50 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 451 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 104 °F 20 min
Decoction -- 126 °F 20 min
Decoction -- 144 °F 20 min
Decoction -- 155 °F 20 min
Decoction -- 162 °F 60 min
Fly Sparge -- 172 °F 30 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.17 24.7  
Mash volume with grains 7.15 28.6  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7 28  
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: 8.79 35.2
Equipment Profile Used: System Default
 
Notes

Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures.

Mash out at 172°F (78°C).

Ferment for seven days at 48°F (9°C), lower to 43°F (6°C) for four days, then reduce temperature by 2°F (1°C) a day until at 32°F (0°C).

Lager for six weeks.

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  • Last Updated: 2016-07-16 19:13 UTC