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Marzen

201 calories 23.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me/various sources
Calories: 201 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday November 18th 2017
1.060
1.019
5.4%
0.0
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Munich - Dark 20L8 lb Munich - Dark 20L 33 20 50%
4 lb American - Vienna4 lb Vienna 35 4 25%
4 lb German - Pilsner4 lb Pilsner 38 1.6 25%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hallertau Taurus0.3 oz Hallertau Taurus Hops Pellet 15.3 Boil 60 min 23.1%
1 oz Hallertau Taurus1 oz Hallertau Taurus Hops Pellet 15.3 Boil 1 min 76.9%
1.30 oz / $ 0.00
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.3 g | 41.2 qt) 10.25 41  
Mash volume with grains (equipment estimates 11.58 g | 46.3 qt) 11.53 46.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

This recipe is using the Halertau Taurus hops from the 2016 Yakima Valley Hop German Variety pack. The goal is a very simple brew to get my feet wet with lagering. I had some Saaz on hand as well, so I'm adding that at the end to supplement the Taurus.

The OG turned out a little higher than anticipated, but I pitched a giant starter. Fermentation began in about 4 hours at 60 degrees and was brought down to 50 degrees over the first 24 hours. Fermented 8 days and did a D-rest for 72 hours before beginning to Lager.

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  • Last Updated: 2018-08-01 14:09 UTC