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Marzen (20L)

167 calories 14.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Wednesday August 25th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Muntons - Maris Otter2.5 kg Maris Otter 38 2.3 49.5%
1.50 kg Ireks - Munich Malt1.5 kg Munich Malt 36.8 8 29.7%
0.25 kg Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 60 5%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 5.9%
0.50 kg Weyermann - Caramunich Type 20.5 kg Caramunich Type 2 34 45 9.9%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum (15 AA)8 g Magnum (15 AA) Hops Pellet 15 First Wort 30 min 12.2 16.7%
20 g Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA)20 g Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA) Hops Pellet 3.6 Boil 20 min 5.24 41.7%
20 g Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA)20 g Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA) Hops Pellet 3.6 Boil 5 min 1.73 41.7%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
0.95 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 72 °C 67 °C 750 min
4 L Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30 L) 31
Mash volume with grains (equipment estimates 33.4 L) 34.3
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 25
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23 L) 21
Total: 31  
Equipment Profile Used: System Default
 
Notes

9/22/2021: PBG 1.048 OG 1.055(14B) great color
9/26: ferm @ 15C, 7.8B (1.015, 5.3%)
9/29: raised to 16C to finish, 6.8B(1.008, 6.5%), reduce temp to 8C to lager, 1 week
10/2: Carbed @ 2.5barr for 24 hours, reduced to 1barr for serving. Great malty flavor.

3/3/2025: PB: 1.051 OG: 1.055 (14B), note to future self: split up grinding and brewing, makes the day start waaay better
3/9: ferm @ 17C 4d, raise to 19C. 7B (1.010, 6%)
3/12: FG: 7B (1.010 6%) kegging, cold crashed 3/9, gelatin added 3/10

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  • Last Updated: 2025-03-15 02:48 UTC