Butterweich Marzen - Beer Recipe - Brewer's Friend

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Butterweich Marzen

186 calories 20.7 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 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brad Lear
Rating:
5.00 (1 Review)

Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday August 12th 2019
1.056
1.016
5.2%
14.7
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Bonlander Munich Malt 10L6.5 lb Bonlander Munich Malt 10L 35.9 10 54.9%
5 lb German - Munich Light5 lb Munich Light 37 6 42.3%
0.33 lb German - CaraMunich II0.33 lb CaraMunich II 34 46 2.8%
11.83 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 60 min 12.49 73.3%
0.40 oz Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops Leaf/Whole 4 Boil 10 min 2.2 26.7%
1.50 oz / $ 0.00
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
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
6.21 gal Decoction -- 120 °F 30 min
Boil 1/3 of Mash to get to temp. Decoction -- 155 °F 60 min
2.1 gal Fly Sparge -- 172 °F 30 min
Starting Mash Thickness: 2.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.1 qt/lb 6.21 24.8  
Mash volume with grains 7.16 28.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 2.07 g | 8.3 qt) 2.52 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

Ferment for seven days at 48°F (9°C), lower to 43°F (6°C) for four days, then reduce temperature by 2°F (1°C) a day until at 32°F (0°C).

2nd Place at Campbell, CA Oktoberfest.



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  • Last Updated: 2019-12-16 04:30 UTC