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Marzen

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Fixes
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Monday July 3rd 2017
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Weyermann - Pilsner3.4 kg Pilsner 36 1.5 54.7%
2 kg Weyermann - Munich Type I2 kg Munich Type I 38 6 32.2%
272 g Weyermann - CaraBohemian272 g CaraBohemian 35 76 4.4%
272 g Weyermann - Caramunich Type 2272 g Caramunich Type 2 34 45 4.4%
272 g German - CaraRed272 g CaraRed 34 20 4.4%
6,216 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 12.3 First Wort 90 min 6.24 4.8%
65 g Tettnanger65 g Tettnanger Hops Pellet 2.2 Boil 30 min 11.84 77.4%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 2.41 17.9%
84 g / $ 0.00
 
Yeast
Bluestone Yeast Co. - BSY-L006 Stuttgart Lager Yeast
Amount:
1.60 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
13 - 18 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 619 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L underlet 16 L to 22.5 mark @ 63 raise to 60 Strike 17 °C 60 °C 30 min
Raise to 68 Temperature 58 °C 68 °C 45 min
22 L 11+11 L at 77 C pH 4.4 Batch Sparge 68 °C 77 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 24.9
Mash volume with grains 29
Grain absorption losses -6.2
Remaining sparge water volume 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 21 L) 24
Estimated amount in fermentor 24
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

5g calcium chloride

Secondary fermentation (day 6 to 10), rack to chubby, reduce to 4C 2 deg/day, hold 7 to 21 days

Lager 7 weeks minus secondary, drop to 1C, 2 deg/day


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  • Last Updated: 2025-04-16 23:26 UTC