Maerzen / Oktoberfest II - Beer Recipe - Brewer's Friend

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Maerzen / Oktoberfest II

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Monday December 18th 2017
1.046
1.010
4.7%
24.8
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg New Zealand - Vienna Malt2.1 kg Vienna Malt 39.1 3.45 43.8%
1.40 kg New Zealand - Munich Malt1.4 kg Munich Malt 36.8 7.87 29.2%
1 kg New Zealand - Pilsner Malt1 kg Pilsner Malt 37.3 1.93 20.8%
0.30 kg German - CaraHell0.3 kg CaraHell 34 11 6.3%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer - Hallertau10 g Hallertau Hops Pellet 8.9 First Wort at 79 °C 0 min 13.19 25%
5 g Magnum5 g Magnum Hops Pellet 11.8 Boil 70 min 7.68 12.5%
25 g Saaz25 g Saaz Hops Pellet 3.4 Boil 10 min 3.88 62.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Crush whilrfoc Tablet Water Agt Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-13063
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 29 40 0 0 195
add 3g gypsum and 3ml lactic acid before mash in
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Rest Temperature -- 57 °C 10 min
Rest Temperature -- 63 °C 50 min
Rest Temperature -- 73 °C 20 min
Mash Out Temperature -- 78 °C 10 min
16.9 Sparge -- 78 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.5
Mash volume with grains 20.7
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.9 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Cold crashed at end of fermentation, let warm up to 18(?)C, dry hop for 5 days, cold crash again.

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  • Last Updated: 2018-08-17 01:53 UTC