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Marzen

197 calories 19.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 78% (brew house)
Source: Bob Isburgh & Troy Sparks
Calories: 197 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Wednesday January 9th 2019
14.6 °P
3.5 °P
6.0%
18.5
12.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 lb German - Pilsner5.3 lb Pilsner 38 1.6 43.2%
6.60 lb German - Munich Dark6.6 lb Munich Dark 37 15.5 53.8%
6 oz German - CaraMunich I6 oz CaraMunich I 34 39 3.1%
12.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Spalt1.25 oz Spalt Hops Pellet 4.5 Boil 60 min 18.19 71.4%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 10 min 0.26 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 147 °F 30 min
Temperature -- 156 °F 30 min
18.6 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.6 18.4  
Mash volume with grains 5.59 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

6A: Marzen: Bob and Troy

Style Guide/Justification of ingredients: This recipe meets the style guidelines. Its’ Vital Stats are all within the BJCP range for the style (table below). The hops flavor should reflect low spicy, floral, and herbal notes associated with the style. The malts should all contribute to the overall amber-orange color of the style. The malts should produce moderate intensity aroma, as well as the distinctive, clean, and complex malt flavor associated with the style. German Pilsner should contribute well to body and mouthfeel as well as malty, sweet, and bread notes. Munich should add rich bready, and malty sweet melanoidin flavors. Caramunich will contribute toffee, and malty sweet notes. The yeast is ideal for malty lagers and should promote sweetness to further malt nuances while contributing to a balanced finished. The selected hops should produce no to little hop aroma. Hop flavor should be low and bitterness moderate. The body should be medium with an overall impression as elegant, clean, crisp, and flavorful. It should finish dry with restrained hop bitterness balanced by a sturdy, crisp and clean malt character. Additionally, calcium chloride was added to raise the chloride levels and gypsum was add to raise the sulfate levels for a light, malty water profile.

Marzen (6A) BJCP
Style / Estimated
OG (Plato) 13.3-14.7 / 14.6
FG (Plato) 2.6-3.6 / 3.5
ABV 5.8-6.3 / 6.03
IBU 18-24 / 18.46
SRM 8-17 / 12

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  • Last Updated: 2019-01-12 14:38 UTC