Marzen Impersonator - Beer Recipe - Brewer's Friend

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Marzen Impersonator

339 calories 30.7 g 1 L
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 339 calories (Per 1L)
Carbs: 30.7 g (Per 1L)
Created: Friday September 4th 2020
1.037
1.007
4.0%
16.7
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Vienna3.5 lb Vienna 37 4 41.7%
3.50 lb Munich - Light 10L3.5 lb Munich - Light 10L 33 10 41.7%
0.80 lb Simpsons - CaraMalt0.8 lb CaraMalt 34 14 9.5%
0.60 lb Belgian - CaraMunich0.6 lb CaraMunich 33 50 7.1%
8.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.4 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 5 min 2.28 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Temperature 160 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.15 12.6  
Mash volume with grains (equipment estimates 2.32 g | 9.3 qt) 3.82 15.3  
Grain absorption losses -1.05 -4.2  
Remaining sparge water volume (equipment estimates 3.71 g | 14.8 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4 16  
Top off amount 1.5 6  
Going into fermentor 5.5 22  
Total: 5.8 23.2
Equipment Profile Used: System Default
 
Notes

Standard Marzen recipe with Lager yeast swapped with Belgian Ale and room temp ferment.

I partial boil with 4.5G starting kettle vol and top up fermenter to 5.5G (fermonster topped up to start of the taper).

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  • Last Updated: 2021-03-01 03:20 UTC