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Aying Marz Fest

Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 20.48 gallons
Post Boil Size: 18.23 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Michael Errante
No Chill: 15 minute extended hop boil time
Hop Utilization: 98%
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Wednesday December 2nd 2020

Original Gravity:

1.060

Final Gravity:

1.012

ABV (standard):

6.3%

IBU (tinseth):

20.2

SRM (morey):

10.2

Mash pH

5.3

Cost $

177.93

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
20 lb	German - Bohemian Pilsner20 lb Bohemian Pilsner	$ 1.14 / lb $ 22.80	38	1.9	62.1%
8 lb	Avangard - Light Munich8 lb Light Munich	$ 1.99 / lb $ 15.92	37	8	24.9%
27 oz	American - Caramel / Crystal 60L27 oz Caramel / Crystal 60L	$ 0.19 / oz $ 5.13	34	60	5.2%
20 oz	American - Caramel / Crystal 40L20 oz Caramel / Crystal 40L	$ 0.19 / oz $ 3.80	34	40	3.9%
20 oz	Munich Dark 20L20 oz Munich Dark 20L	$ 0.19 / oz $ 3.80	34	20	3.9%
515 oz / $ 51.45

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Tettnanger3 oz Tettnanger Hops	$ 2.59 / oz $ 7.77	Pellet	4	Boil at 212 °F	60 min	13.33	50%
3 oz	Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops	$ 2.89 / oz $ 8.67	Pellet	2.8	Boil at 212 °F	15 min	6.86	50%
6 oz / $ 16.44

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Tettnanger (Pellet)	$ 2.59 / oz $ 7.77	13.33	50%
3 oz	Hallertau Hersbrucker (Pellet)	$ 2.89 / oz $ 8.67	6.86	50%
6 oz / $ 16.44

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 gal	Protein Rest	Strike	132 °F	122 °F	20 min
	Thickest 1/3 of mash	Decoction	122 °F	212 °F	15 min
		Infusion	163 °F	153 °F	60 min
		Vorlauf	--	168 °F	15 min
13 gal		Fly Sparge	--	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 oz	Whirlfloc	$ 0.50 / oz $ 2.50	Fining	Boil	15 min.
9 each	Yeast Energizer	$ 3.25 / each $ 29.25	Other	Other	2 days
20 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
5 g	Epsom Salt		Water Agt	Mash	1 hr.
10 g	Gypsum		Water Agt	Mash	1 hr.
5 g	Magnesium Chloride		Water Agt	Mash	1 hr.
0.65 ml	Lactic acid		Water Agt	Sparge	1 hr.
$ 31.75

Yeast

Wyeast - Octoberfest Lager Blend 2633

Amount:	3 Each	Cost:	$ 7.99 / each $ 23.97
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 1423 B cells required

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	8 Each	Cost:	$ 6.79 / each $ 54.32
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 1423 B cells required

$ 78.29 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 16.64 psi Temp: 45 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
This is kind of a guessing game every time. Need to learn more on knowing exactly what salts to add. However, wanted a strong Ca for fermentation and strong Cl for the malt to come through.
Mash Chemistry and Brewing Water Calculator

Notes

Going for an Ayinger Oktoberfest with this beer. Using 2633 and 34/70 yeast blend. Will have to make two seperate starters for this medium bodied beer and may harvest yeast to make big dopplebock next. All german ingredients minus the cara/crystal 60 and 40.

Recipe Photos