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Wiener Märzen alla Steamworks

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: William
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)

Created: Monday January 9th 2023

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

24.4

SRM (morey):

5.6

Mash pH

5.3

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,025 g	Weyermann - Vienna Malt1025 g Vienna Malt	37	3.5	28.7%
225 g	Weyermann - Carahell225 g Carahell	34	10	6.3%
2,225 g	Weyermann - Bohemian Pilsner Malt2225 g Bohemian Pilsner Malt	36.8	2.43	62.2%
100 g	Weyermann - Acidulated100 g Acidulated	27	3.4	2.8%
3,575 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 g	Herkules6 g Herkules Hops	Pellet	15	Boil	60 min	18.3	28.6%
15 g	Styrian Goldings15 g Styrian Goldings Hops	Pellet	5.5	Boil	10 min	6.08	71.4%
21 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 g	Herkules (Pellet) 6 g Herkules (Pellet) Hops	18.3	28.6%
15 g	Styrian Goldings (Pellet) 15 g Styrian Goldings (Pellet) Hops	6.08	71.4%
21 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 tsp	Irish Moss	Fining	Boil	0 min.
0.50 tsp	Yeast Nutrient	Other	Boil	0 min.
3.50 g	Ascorbic Acid	Water Agt	Primary	0 min.

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) 57 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 85.8 g Temp: 20 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
10 liters for Mash & 12.5 liters for sparging; 17,5 liters before boil 14 post boil
Mash Chemistry and Brewing Water Calculator

Notes

Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 65°C für 60 min.
3 Rast: 73°C für 20 min.
Abmaischen: 78°C
Würzekochzeit: 90 min

Add Ascorbic Acid when pitching yeast.

Last Updated and Sharing

330

Views

Brews

Public: Yup, Shared
Last Updated: 2023-08-28 06:48 UTC
Snapshot Created: 2023-01-09 20:51 UTC
Link To Parent Recipe

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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Wiener Märzen alla Steamworks

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