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Marzen

195 calories 20.4 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: 6.33 gallons
Post Boil Size: 5.33 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick Schmit
Hop Utilization: 92%
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday February 28th 2020
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1.059
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Vienna6 lb Vienna 37 4 54.5%
3 lb Munich Dark3 lb Munich Dark 37 15.5 27.3%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 4.5%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.5%
1 lb Crisp Malting - No.19 Floor Malt Maris Otter1 lb No.19 Floor Malt Maris Otter 37 3 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.13 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 4.59 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.26 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
0.50 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 481 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 10 10 35 35 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Take 1/3 of mash and boil for 20 minutes Decoction 122 °F 145 °F 30 min
Take 1/3 of mash and boil it for 20 minutes Decoction 145 °F 153 °F --
3.2 gal Sparge 153 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 3.83 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.33 25.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.33 21.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.33 g | 21.3 qt) 5 20  
Total: 7.96 31.8
Equipment Profile Used: System Default
"Marzen" Märzen beer recipe by Patrick Schmit. All Grain, ABV 5.83%, IBU 20.98, SRM 12.36, Fermentables: (Vienna, Munich Dark, CaraMunich II, Melanoidin, No.19 Floor Malt Maris Otter) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2020-08-27 06:24 UTC