Frozen in Marzenite - Beer Recipe - Brewer's Friend

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Frozen in Marzenite

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 75 min
Batch Size: 31.5 liters (ending kettle volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (ending kettle)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday May 27th 2019
1.059
1.012
6.2%
28.5
16.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,700 g Weyermann - Pilsner2700 g Pilsner 36 2.51 37.2%
2,200 g German - Vienna2200 g Vienna 37 9.18 30.3%
1,850 g Munich Malt1850 g Munich Malt 36.8 19.5 25.5%
100 g Crisp Malting - Caramalt 15L100 g Caramalt 15L 32.7 45.2 1.4%
200 g Bestmalz - BEST Acidulated200 g BEST Acidulated 35.9 6 2.8%
100 g German - CaraMunich I100 g CaraMunich I 34 102.58 1.4%
100 g Weyermann - Special W100 g Special W 33.6 305.39 1.4%
7,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Saaz90 g Saaz Hops Pellet 3.4 Boil at 60 °C 60 min 24.21 64.3%
30 g Saaz30 g Saaz Hops Pellet 3.4 Boil 15 min 4 21.4%
20 g Saaz20 g Saaz Hops Pellet 3.4 Boil 1 min 0.23 14.3%
140 g / $ 0.00
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
0.94 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 800 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2 gypsum
2 epson salts
2 calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 L Step1 Infusion -- 45 °C 15 min
Step 2 Infusion 55 °C 55 °C 20 min
Step 3 65 °C 65 °C 30 min
Mash out Infusion -- 75 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.1
Mash volume with grains 22.9
Grain absorption losses -7.3
Remaining sparge water volume 26
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.3 L) 36
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 28.2 L) 31.5
Estimated amount in fermentor 31.5
Total: 44.2  
Equipment Profile Used: System Default
 
Notes

2l yeast starter with 100gDME per L

Added brew brite 5g mixed with water at 15 minutes
Added 1/2 protafloc tablet at 15 minutes

0.5g SMB in water. Water filtered and left to stand for 12 hours before brewing

Fermented at 10C until gravity hit 1.016 then 18C for 5days. Cooled to 10°C before adding gelatine. Cold crashed to -1.50°c for 3 days before kegging in purged kegs with closed transfer.

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  • Last Updated: 2021-10-31 16:57 UTC