Barliman's Best Oktoberfest Marzen - Beer Recipe - Brewer's Friend

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Barliman's Best Oktoberfest Marzen

195 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday August 19th 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Munich Dark3.5 lb Munich Dark 37 15.5 29.2%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 20.8%
5.50 lb German - Bohemian Pilsner5.5 lb Bohemian Pilsner 38 1.9 45.8%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 2.1%
2 oz Belgian - Biscuit2 oz Biscuit 35 23 1%
2 oz Belgian - Aromatic2 oz Aromatic 33 38 1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Hallertau Mittelfruh0.625 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 7.84 45.5%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 12.42 54.5%
1.37 oz / $ 0.00
 
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:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal BIAB Infusion -- 122 °F 25 min
8 gal BIAB Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.8 g | 35.2 qt) 9.25 37  
Mash volume with grains (equipment estimates 9.76 g | 39 qt) 10.21 40.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Prepare a 1L starter. Ferment at 62 for first 24 hours then drop to 50 and maintain there for ~20 days. Then raise to 65 for 2 days to perform the diacetyl rest. Then drop back to 50 for another month.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-24 19:28 UTC