Misunderstood - Beer Recipe - Brewer's Friend

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Misunderstood

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.45 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Wednesday October 26th 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Vienna7.5 lb Vienna 37 4 69.2%
2.50 lb Munich - Light 10L2.5 lb Munich - Light 10L 33 10 23.1%
0.75 lb German - CaraMunich I0.75 lb CaraMunich I 34 39 6.9%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 0.9%
10.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.90 g Domestic Hallertau18.9 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 10.01 36.4%
14.15 g Tettnanger14.15 g Tettnanger Hops Pellet 4.5 Boil 60 min 8.65 27.2%
18.90 g Domestic Hallertau18.9 g Domestic Hallertau Hops Pellet 3.9 Boil 10 min 3.63 36.4%
51.95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
2 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.19 ml Lactic acid Water Agt Mash 1 hr.
2.72 ml Lactic acid Water Agt Sparge 1 hr.
1 tsp Gelatin Fining Secondary 999 days
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.75 psi       Temp: 36 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 qt Mash Infusion -- 154 °F 60 min
9.15 qt Batch Sparge Sparge -- 170 °F 10 min
9.15 qt Batch Sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.39 13.6  
Mash volume with grains 4.26 17  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.79 g | 19.1 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.45 25.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

Fermentation:

  • Use blow-off tube...
  • Ferment around 56 degrees for primary...raise to 65 within a few days of final gravity

    For adding gelatin:
  • Mix 2/3 cup water with 1 tsp gelatin
  • Bring to ~150-160 degrees in microwave
  • Pour directly into cold secondary/keg
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  • Last Updated: 2022-06-28 15:57 UTC