Flata Øl Märzen - Beer Recipe - Brewer's Friend

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Flata Øl Märzen

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rune Kjellberg
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday August 28th 2017
1.051
1.011
5.2%
24.2
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg German - Pilsner3.1 kg Pilsner 38 1.6 56.4%
1 kg German - Vienna1 kg Vienna 37 4 18.2%
0.90 kg German - CaraMunich III0.9 kg CaraMunich III 34 57 16.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Hallertau Mittelfruh44 g Hallertau Mittelfruh Hops Pellet 4 Boil at 100 °C 60 min 20.05 63.8%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4 Boil at 100 °C 10 min 4.13 36.2%
69 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
8 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Sparge 7 °C 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 23.8 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 34
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 40.4  
Equipment Profile Used: System Default
 
Notes

Mesking på 65 grader i 75 min.

Kjøl ned til 10 grader før pitching av gjær.

Gjæring på 10 grader 12 dager, deretter 18 grader 2 dager før CC

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  • Last Updated: 2020-01-14 18:07 UTC