Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
10 lb |
Briess - DME Pilsen Light10 lb DME Pilsen Light |
$ 3.50 / lb
$ 35.00 |
45 |
2 |
100% |
|
10 lbs / $ 35.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Magnum2 oz Magnum Hops |
$ 1.98 / oz
$ 3.96 |
Leaf/Whole |
10.9 |
Boil at 212 °F
|
120 min |
48.55 |
50% |
|
2 oz |
Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops |
$ 1.57 / oz
$ 3.14 |
Leaf/Whole |
3.6 |
Aroma at 212 °F
|
15 min |
7.29 |
50% |
|
4 oz
/ $ 7.10
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Magnum (Leaf/Whole) 1.9999999954251 oz Magnum (Leaf/Whole) Hops |
$ 1.98 / oz
$ 3.96 |
48.55 |
50% |
|
2 oz |
Hallertau Mittelfruh (Leaf/Whole) 1.9999999954251 oz Hallertau Mittelfruh (Leaf/Whole) Hops |
$ 1.57 / oz
$ 3.14 |
7.29 |
50% |
|
4 oz
/ $ 7.10
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.05 oz |
Burton Salts
|
|
Water Agt |
Boil |
0 min. |
Priming
|
Method: dme
Amount: 10.3
Temp: 68 °F
CO2 Level: 0 Volumes |
Target Water Profile
Burton on Trent (historic)
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
270 |
41 |
113 |
85 |
720 |
270 |
|
Tap water filtered thru a Brita pitcher, with 1 tsp Burton salts added at start of heating water. |
Notes
German Marzen Ale #9<br />
(Top fermented)<br />
<br />
<br />
Ingredients:
10 Lbs Light Briess DME
2 oz fresh Magnum Hops (10.9 Alpha)
2 oz fresh Halleratau Mittelfruh Hops (3.6 Alpha)
1 package Imperial "Dieter" German Ale yeast (G03)
Boiled 8 gallons of water in large 12 gallon aluminum pot.
Added malt, and about 5 min after boil, added 2 oz magnum hops.
Hop schedule:
2 oz magnum hops added at start of boil, boiled for 2 hours.
@ 2 Hr mark, removed boiling hops, and added 2 oz mittelfruh, boiled for 15 min.
After boiling, 7 gallons of malt solution was remaining, and the extra boiling time gave the wort a nice, dark copper color. Removed hops, let malt drain from hop bags,
then discarded.
Let solution cool overnight, and about Noon the next day, added primary vessel to a bathtub full of 55 F. Water.
Pitched yeast after about 2 hours cooling in bathtub. Everything was sterile, including yeast bag, airlock parts, container, lid, and long stirring spoon. Ale was kept at 55 - 56 F during peak of
activity which was significant as the airlock had to be cleaned
every several hours due to foam getting up into the airlock and
clogging the airlock cap holes.
Ale was showing pressure on the airlock after about 12 hours.
24 hours later, head was rising and airlock started working more vigorously.
Primary container is kept in cool water at about 57-58 F, during peak of activity.
After head falls, water will be drained and temp raised to around 62 F.
After 7 days, temp was raised from 62 F to 66 F. and held there for the next 3 days for cleanup.
Bottled on 11th day. 2.3 atmospheres, using 10.3 oz light DME, dissolved in 2 cups boiled beer.
Carbonation in bottles at room temp. for 14 days. Chilled to 32 F. and left for 3 months. After aging, this ale is amazing!
Last Updated and Sharing
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- Last Updated: 2021-12-03 10:36 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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