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Marzen

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)

Created: Friday December 9th 2022

Mack Mikrobryggeri Haakon Senior 25 l

by Kjeller 5

OG: 1.065 FG: 1.016 ABV: 6.4% IBU: 19

Kjeller 5 Klassisk Oktoberfest 25 L

by Kjeller 5

OG: 1.057 FG: 1.015 ABV: 5.5% IBU: 21

Original Gravity:

1.059

Final Gravity:

1.013

ABV (standard):

6.0%

IBU (tinseth):

20.8

SRM (morey):

11.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.60 kg	Ireks - Pilsner Malt2.6 kg Pilsner Malt	36	1.8	42.6%
0.80 kg	Weyermann - Munich Type I0.8 kg Munich Type I	38	6	13.1%
1.60 kg	Weyermann - Munich Type II (Dark)1.6 kg Munich Type II (Dark)	37	10	26.2%
0.70 kg	Weyermann - Vienna Malt0.7 kg Vienna Malt	37	3.5	11.5%
0.20 kg	Pauls Malt - Miserable Fish (Melanoidin Malt)0.2 kg Miserable Fish (Melanoidin Malt)	34	17.4	3.3%
0.20 kg	Pauls Malt - Deep Diver (Dark Crystal C80)0.2 kg Deep Diver (Dark Crystal C80)	34	84.93	3.3%
6.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops	Pellet	4	Boil at 95 °C	60 min	15.78	50%
35 g	Spalter Select (Germany)35 g Spalter Select (Germany) Hops	Pellet	3.5	Aroma at 95 °C	10 min	5.01	50%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Hallertau Hersbrucker (Pellet)	15.78	50%
35 g	Spalter Select (Germany) (Pellet)	5.01	50%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 L	sosta unica di saccarificazione	Infusion	55 °C	65 °C	60 min
	dextrinization rest	Infusion	65 °C	72 °C	15 min
	mash out	Temperature	72 °C	78 °C	15 min
5 L	batch sparge H2O 5LT pH 5.3	Sparge	78 °C	80 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Chalk	Water Agt	Mash	1 hr.
5.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Baking Soda	Water Agt	Mash	1 hr.
3.27 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - German Lager I OYL-106

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium-low
Optimum Temp:	7 - 20 °C	Starter:	Yes
Fermentation Temp:	8 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 479 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.34 bar Temp: 10 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	10	10	75	50	30
Mash Chemistry and Brewing Water Calculator

Notes

Per il batch sparge, si analizza in più step il ridursi della densità totale fermandosi quando si è raggiunti la densità limite di 1051 indipendentemente da quanto raccolto oppure al litraggio ipotizzato prima della bollitura = 27

Last Updated and Sharing

396

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Brews

Public: Yup, Shared
Last Updated: 2023-04-18 20:44 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 $	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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