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HTP Festibier

Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.84 liters
Post Boil Size: 26.08 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jake_the_Snake
Hop Utilization: 83%
Calories: 230 calories (Per 440ml)
Carbs: 18.3 g (Per 440ml)

Created: Saturday August 21st 2021

Original Gravity:

1.057

Final Gravity:

1.008

ABV (standard):

6.4%

IBU (tinseth):

19.5

EBC (ebcmorey):

16.3

Mash pH

5.6

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.18 kg	Viking - Pilsner Malt4.18 kg Pilsner Malt	37	3.57	63%
1.42 kg	Weyermann - Munich Type I1.42 kg Munich Type I	38	14.51	21.4%
1.04 kg	Weyermann - CaraRed1.04 kg CaraRed	35	50.01	15.7%
6.64 kg / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Citra15 g Citra Hops	Pellet	14	Boil	70 min	18.27	60%
6 g	Hallertau Tradition (Germany)6 g Hallertau Tradition (Germany) Hops	Pellet	3.7	Boil	15 min	0.93	24%
4 g	Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	0.25	16%
25 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Citra (Pellet) 15 g Citra (Pellet) Hops	18.27	60%
6 g	Hallertau Tradition (Germany) (Pellet)	0.93	24%
4 g	Hallertau Mittelfruh (Pellet) 4 g Hallertau Mittelfruh (Pellet) Hops	0.25	16%
25 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Saccharification (Beta Rest)	Infusion	62 °C	65 °C	30 min
	Sacc (Beta)	Infusion	65 °C	65 °C	30 min
	Ramp	Infusion	65 °C	72 °C	--
	Saccharification (Alpha Rest)	Infusion	72 °C	72 °C	30 min
	Ramp	Infusion	72 °C	76 °C	--
	Mash-Out	Infusion	76 °C	76 °C	5 min
12 L		Fly Sparge	80 °C	80 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
2 g	Magnesium Chloride	Water Agt	Mash	1 hr.
1 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.05 bar Temp: 7 °C CO₂ Level: 5 g/l

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Primary 7 Days @ 12 °C
Diacetyl 2 day + 5 °C
Lager 4-12 Weeks

Last Updated and Sharing

388

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Brews

Public: Yup, Shared
Last Updated: 2021-11-25 08:13 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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