Marzen 1 - Beer Recipe - Brewer's Friend

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Marzen 1

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: AHBA
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday April 7th 2019
1.057
1.010
6.2%
24.4
11.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb American - Vienna6.25 lb Vienna 35 4 45.5%
4.25 lb American - Munich - Light 10L4.25 lb Munich - Light 10L 33 10 30.9%
3.25 lb American - Munich - Dark 20L3.25 lb Munich - Dark 20L 33 20 23.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 90 min 21.16 75%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.27 25%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
18698
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.9 qt Protein Rest Infusion -- 122 °F 20 min
9 qt boil nine quarts Decoction -- 150 °F 60 min
18.5 qt mashout Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.47 17.9  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.18 g | 20.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-marzen/

Original Gravity: 1.056
Final Gravity: 1.010
ABV: 6%
IBU: 23.5
SRM: 10

To brew the Pickelhaube Märzen, mash in for a protein rest at 122°F (50°C) for 20 minutes. Pull your first decoction of about 9 quarts (9 L) and boil for 15 minutes. Add back to main mash and equalize at 150°F (66°C). Hold at that temperature for 60 minutes. Apply heat or boiling water to mash out at 168°F (76°C) for 10 minutes.
Sparge, boil 90 minutes, and add hops at stated intervals.
Chill and oxygenate when wort temperature falls below 80°F (27°C). Pitch a strong starter of yeast at 48°F (9°C).
Fermentation temperature may be allowed to rise to 50°F (10°C). As fermentation slows, bring to 55°F (13°C) and hold three days for a diacetyl rest.
When the gravity reaches 1.012 (3°P), crash to lager temperatures (35°F or 2°C) and lager the beer for two to three months or until Oktoberfest.

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  • Last Updated: 2019-04-07 15:56 UTC