Max's Marzen - Beer Recipe - Brewer's Friend

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Max's Marzen

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://byo.com/recipe/hofbrauhaus-oktoberfestbier-clone/
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday March 10th 2019
1.060
1.014
6.1%
22.4
10.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 59.3%
2.75 lb German - Munich Light2.75 lb Munich Light 37 6 20.4%
1.75 lb German - Vienna1.75 lb Vienna 37 4 13%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4 Boil 60 min 12.44 50%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 9.95 50%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
4.2 gal Infusion -- 122 °F 20 min
Temperature -- 152 °F 90 min
3.5 gal Sparge -- 168 °F 45 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.75 27  
Mash volume with grains 7.83 31.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 1.74 g | 7 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Add yeast when wort has cooled to below 68 °F (20 °C). Oxygenate-aerate well.

Start fermentation at 60 to 62 °F (16 to 17 °C) until fermentation begins (approximately 24 hours). Bring primary fermenter to 47 to 52 °F (8 to 11 °C) for 7 days, then rack into secondary (glass carboy). Ferment at 47 to 52 °F (8 to 11 °C) for 4 weeks, then bring the fermenter to 60 to 62 °F (16 to 17 °C) until target gravity has been reached and the beer has cleared (approximately 2 additional weeks). Keg and force carbonate or prime and bottle. If bottling, carbonate the beer at 70  to 72 °F (21 to 22 °C) for 2 to 3 weeks. Store at cellar temperature.

This beer will peak between three and seven months after it is carbonated and will last at cellar temperatures for nine months.

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  • Last Updated: 2019-04-19 13:25 UTC