Wet hop Marzen - Beer Recipe - Brewer's Friend

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Wet hop Marzen

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Tuesday August 23rd 2016
1.064
1.017
6.1%
26.1
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Vienna4 lb Vienna 37 4 29.6%
4 lb German - Munich Light4 lb Munich Light 37 6 29.6%
3 lb Belgian - Biscuit3 lb Biscuit 35 23 22.2%
2 lb Belgian - Cara 20L2 lb Cara 20L 34 22 14.8%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Fresh 4.8 Boil 28 min 23.04 66.7%
1 oz Mount Hood1 oz Mount Hood Hops Fresh 4.8 Boil 5 min 3.1 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
"Wet hop Marzen" Märzen beer recipe by Brewer #20357. All Grain, ABV 6.05%, IBU 26.13, SRM 16.2, Fermentables: (Vienna, Munich Light, Biscuit, Cara 20L, CaraMunich) Hops: (Mount Hood)
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  • Last Updated: 2016-09-04 13:45 UTC