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Marzen madness

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday June 30th 2018
1.059
1.014
6.0%
21.2
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Bohemian Pilsner9 lb Bohemian Pilsner 38 1.9 39.6%
7 lb German - Munich Light7 lb Munich Light 37 6 30.8%
2.20 lb German - CaraMunich II2.2 lb CaraMunich II 34 46 9.7%
2 lb German - Melanoidin2 lb Melanoidin 37 25 8.8%
2.50 lb German - Vienna2.5 lb Vienna 37 4 11%
22.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.13 50%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 7.01 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 10 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1009 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Calgary, AB, (South - Glenmore)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 16 8 9 78 181
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.53 gal (50.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.53 gal (2.1 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.51 34.1  
Mash volume with grains 10.33 41.3  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 7.1 g | 28.4 qt) 7.08 28.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.53 g | 50.1 qt) 12.5 50  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.59 62.4
Equipment Profile Used: System Default
 
Notes

Cool wort to 45 degrees then pitch yeast starter , let the temperature free ride to 49degrees. Hold at 49 for two days then raise 1 degree everyday till diacytel rest temp then hold for two days. Do not crash cool, instead lower temperature a couple degrees everyday till as close to freezing as you can and keep it there for 6 weeks.

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  • Last Updated: 2018-06-30 15:39 UTC