Marzen with Luck - Beer Recipe - Brewer's Friend

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Marzen with Luck

221 calories 20.8 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: 6.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday May 3rd 2019
1.067
1.014
6.8%
59.1
14.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Munich - Light 10L12 lb Munich - Light 10L 33 10 88.9%
1 lb German - Vienna1 lb Vienna 37 4 7.4%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz 4 HBU pack1 oz 4 HBU pack Hops Pellet 7.4 Boil 60 min 28.3 33.3%
1 oz 3 HBU 1 oz 3 HBU Hops Pellet 7.4 Boil 60 min 28.3 33.3%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 1.9 Boil 15 min 1.8 16.7%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 1.9 Boil 5 min 0.72 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Gypsum Water Agt Mash 0 min.
2 tbsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.2 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Primo purified bottled water
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
4.4 gal Infusion -- 156 °F 60 min
3.5 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.73 18.9  
Mash volume with grains 5.81 23.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 3.96 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Should have used 1 tbsp Gypsum for ph correctness. Very vigorous boil used to blow off DME. Chilled and O2 for 1.5 mins. Added 3 qts purified water to bring to 5 gal in fermentor. This brought OG to 1.057 Yeast pitched at 68 degrees. 18 hours later good primary fermentation.

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  • Last Updated: 2019-09-22 17:55 UTC