PaulRoner - Beer Recipe - Brewer's Friend

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PaulRoner

210 calories 18.9 g 12 oz
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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: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ronald Crevier
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday February 22nd 2021
1.064
1.012
6.8%
22.8
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 37%
5 lb Munich - Light 10L5 lb Munich - Light 10L 33 10 37%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 7.4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.7%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.7%
1 lb Briess - DME Sparkling Amber1 lb DME Sparkling Amber - (late boil kettle addition) 44.6 10 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cascade1.5 oz Cascade Hops Leaf/Whole 4 Boil 60 min 19.96 60%
1 oz Saaz1 oz Saaz Hops Pellet 3.9 Boil 5 min 2.85 40%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
6 gal Mash Infusion -- 154 °F 60 min
1 gal Reduced 1 gal by half Decoction 154 °F 212 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

.
Lagered for 7 weeks at 33 F

Last Updated and Sharing
 
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  • Last Updated: 2021-08-19 15:20 UTC