Vienna Märzenbier - Beer Recipe - Brewer's Friend

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Vienna Märzenbier

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday April 30th 2018
1.052
1.014
5.0%
23.4
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Vienna9 lb Vienna 37 4 81.8%
16 oz Belgian - Cara 45L16 oz Cara 45L 34 42 9.1%
16 oz United Kingdom - Maris Otter Pale16 oz Maris Otter Pale 38 3.75 9.1%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 4.5 Boil 60 min 14.97 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 4.5 Aroma 10 min 5.43 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 4.5 Aroma 5 min 2.98 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc tablet Fining Boil 15 min.
0.50 tsp wyeast nutrient Water Agt Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: foreced carb      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.66 gal step mash Infusion -- 120 °F 20 min
raise from 120-155F Infusion -- 155 °F 60 min
6.31 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.66 14.6  
Mash volume with grains 4.54 18.2  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 4.47 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Yeast: Young's (UK) Lager Yeast (dry)

Young's Lager Yeast Sachet 5g
Description
Youngs Lager Yeast is a traditional bottom fermenting strain that is particularly adept to fermenting European style lagers. The single strain culture produces consistently fresh tasting lagers, promoting the malt’s natural flavours along with spice and hop aromas. You can expect a controlled, regular fermentation when temperature is maintained at 15°C, an increased temperature (20°C) will provide a more intense nose of hops, malt and spices.

This yeast is used in commercial breweries and is preferred due to its minimal oxygen requirement, good settling properties, minimal yeast head and straightforward, reliable performance. Young’s Lager yeast can be sensitive to variations in fermentation temperature, but where constant temperature is used it shows stable and consistent fermentation, high attenuation and strong sedimentation properties.



Technical Information

Gluten Free

Alcohol Tolerance: 8% v/v
Viable cell count > 5.0 x 10 CFU/gram
Wild yeast: 1 per millin
Total bacteria: Lagering: Final gravity loss may be achieved
through lagering down to 10°C

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  • Last Updated: 2018-04-30 14:21 UTC