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Frozen in Marzenite

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 75 min
Batch Size: 31.5 liters (ending kettle volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (ending kettle)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Monday May 27th 2019

Original Gravity:

1.059

Final Gravity:

1.012

ABV (standard):

6.2%

IBU (tinseth):

28.5

EBC (ebcmorey):

16.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2,700 g	Weyermann - Pilsner2700 g Pilsner	36	2.51	37.2%
2,200 g	German - Vienna2200 g Vienna	37	9.18	30.3%
1,850 g	Munich Malt1850 g Munich Malt	36.8	19.5	25.5%
100 g	Crisp Malting - Caramalt 15L100 g Caramalt 15L	32.7	45.2	1.4%
200 g	Bestmalz - BEST Acidulated200 g BEST Acidulated	35.9	6	2.8%
100 g	German - CaraMunich I100 g CaraMunich I	34	102.58	1.4%
100 g	Weyermann - Special W100 g Special W	33.6	305.39	1.4%
7,250 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
90 g	Saaz90 g Saaz Hops	Pellet	3.4	Boil at 60 °C	60 min	24.21	64.3%
30 g	Saaz30 g Saaz Hops	Pellet	3.4	Boil	15 min	4	21.4%
20 g	Saaz20 g Saaz Hops	Pellet	3.4	Boil	1 min	0.23	14.3%
140 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
140 g	Saaz (Pellet) 140 g Saaz (Pellet) Hops		28.44	100%
140 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.2 L	Step1	Infusion	--	45 °C	15 min
	Step 2	Infusion	55 °C	55 °C	20 min
	Step 3		65 °C	65 °C	30 min
	Mash out	Infusion	--	75 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Yeast

White Labs - Munich Helles Yeast WLP860

Amount:	0.94 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	9 - 11 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.75 (M cells / ml / ° P) 800 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.83 bar Temp: 3 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Light colored and malty

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

Notes

2l yeast starter with 100gDME per L

Added brew brite 5g mixed with water at 15 minutes
Added 1/2 protafloc tablet at 15 minutes

0.5g SMB in water. Water filtered and left to stand for 12 hours before brewing

Fermented at 10C until gravity hit 1.016 then 18C for 5days. Cooled to 10°C before adding gelatine. Cold crashed to -1.50°c for 3 days before kegging in purged kegs with closed transfer.

Last Updated and Sharing

424

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Brews

Public: Yup, Shared
Last Updated: 2021-10-31 16:57 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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