PHB Good Friday Märzen 2021 - Beer Recipe - Brewer's Friend

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PHB Good Friday Märzen 2021

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 10.29 gallons
Post Boil Size: 8.04 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Thursday March 25th 2021
1.058
1.009
6.4%
24.8
8.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Briess - Pilsen Malt 2-Row5.5 lb Pilsen Malt 2-Row 37 1.2 42.7%
5 lb Briess - Goldpils Vienna Malt5 lb Goldpils Vienna Malt 36.8 3.5 38.8%
9 oz Briess - American - Bonlander Munich Malt 10L9 oz American - Bonlander Munich Malt 10L 35.9 10 4.4%
8 oz Briess - Brewers Malt 2-Row8 oz Brewers Malt 2-Row 37 1.8 3.9%
8 oz Briess - Caramel Munich 60L8 oz Caramel Munich 60L 35.4 60 3.9%
8 oz German - Melanoidin8 oz Melanoidin 37 25 3.9%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 1.5%
2 oz German - CaraRed2 oz German - CaraRed 34 20 1%
206 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.1 Boil 90 min 19.14 50%
0.50 oz Artisan - Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.7 Aroma 15 min 5.65 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Sparge 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 527 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.53 gal Rest & ramp Strike 130 °F 130 °F 20 min
Temperature 130 °F 152 °F 60 min
8.2 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.18 16.7  
Mash volume with grains 5.21 20.9  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 6.46 g | 25.9 qt) 7.97 31.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.79 g | 35.2 qt) 10.29 41.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 8.04 32.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.04 g | 32.2 qt) 6.5 26  
Total: 12.15 48.6
Equipment Profile Used: System Default
 
Notes

Batch #116

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  • Last Updated: 2021-03-31 21:23 UTC