Marzen Madness 2001 - Beer Recipe - Brewer's Friend

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Marzen Madness 2001

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.13 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday September 4th 2021
1.055
1.014
5.5%
24.0
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Weyermann - Bohemian Pilsner Malt12.5 lb Bohemian Pilsner Malt 36.8 2.43 53%
6.50 lb Weyermann - Munich Type I6.5 lb Munich Type I 38 6 27.6%
2.12 lb American - Caramel / Crystal 40L2.12 lb Caramel / Crystal 40L 34 40 9%
2.12 lb Weyermann - Vienna Malt2.12 lb Vienna Malt 37 3.5 9%
0.33 lb Weyermann - Pale Wheat0.33 lb Pale Wheat 36 2 1.4%
23.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Barth-Haas - Tettnang Tettnanger1.5 oz Tettnang Tettnanger Hops Pellet 4.9 First Wort 0 min 14.95 46.6%
0.86 oz Hallertau Mittelfruh0.86 oz Hallertau Mittelfruh Hops Leaf/Whole 4.4 Boil 40 min 5.34 26.7%
0.86 oz Hallertau Mittelfruh0.86 oz Hallertau Mittelfruh Hops Leaf/Whole 4.4 Boil 20 min 3.69 26.7%
3.22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Calcium Chloride (anhydrous) Water Agt Mash --
2 each Whirlfloc Water Agt Boil 20 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13 gal (51.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1 gal (3.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.84 35.4  
Mash volume with grains 10.72 42.9  
Grain absorption losses -2.95 -11.8  
Remaining sparge water volume (equipment estimates 7.35 g | 29.4 qt) 7.36 29.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.13 44.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.13 g | 44.5 qt) 11 44  
Total: 16.2 64.8
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
5 gallons of lager is being prepared for presentation at the Oktoberfest. This is just to follow the traditional methods in Germany. March historically was the last month for beer brewing. The last of this Marzen brew was tapped for the Oktoberfest celebrations in September.

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  • Last Updated: 2021-09-04 08:16 UTC