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YS0004 Marzen 09/05/2022

178 calories 17.3 g 16 oz
PB and Yorkshire
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 120 min
Batch Size: 362 gallons (ending kettle volume)
Pre Boil Size: 395 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: PB and Yorkshire
Calories: 178 calories (Per 16oz)
Carbs: 17.3 g (Per 16oz)
Created: Friday August 26th 2022
1.054
1.012
5.6%
21.1
8.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
192.50 lb Weyermann - Barke Munich Malt192.5 lb Barke Munich Malt 37 8 26.4%
275 lb Weyermann - Eraclea Pilsner275 lb Eraclea Pilsner 37.03 1.75 37.7%
165 lb Weyermann - Barke Vienna165 lb Barke Vienna 36 3.4 22.6%
35 lb Weyermann - Melanoidin35 lb Melanoidin 34.5 27 4.8%
27.50 lb Weyermann - Munich Type II (Dark)27.5 lb Munich Type II (Dark) 37 10 3.8%
13.50 lb Weyermann - Caramunich Type 313.5 lb Caramunich Type 3 34 57 1.9%
20 lb Rice Hulls20 lb Rice Hulls 0 0 2.7%
728.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 oz Magnum14 oz Magnum Hops Pellet 16.5 First Wort 90 min 14.56 20%
28 oz Hallertau Mittelfruh28 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 30 min 5.09 40%
28 oz Hallertau Mittelfruh28 oz Hallertau Mittelfruh Hops Pellet 4.5 Whirlpool at 210 °F 30 min 1.43 40%
70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
314.73 ml Phosphoric acid Water Agt Mash 1 hr.
50 ml fermcap Other Boil 90 min.
50 g Whirlfloc Fining Boil 15 min.
50 g yeastx-82 Other Boil 15 min.
40 g ALDC Other Primary 0 min.
1 L Biofine Clear Fining Secondary 0 min.
35 g antiox-C Water Agt Secondary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1.50 Kilograms
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 6395 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.16 psi       Temp: 32 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 28 100 84 74 167
strike water 245 gal @ 162 F (target mash temp is 150 F)
no salts in mash
315 ml 75% Phosphoric Acid in mash
sparge water ~250 gal @ 170 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
244.05 gal Strike 162 °F 150 °F --
250 gal Sparge 170 °F 165 °F --
Starting Mash Thickness: 1.34 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 366.58 gal (1466.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 354.58 gal (1418.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 302.33 gal (1209.31 qt) 244.05 976.2  
Strike water volume at mash thickness of 1.34 qt/lb 244.05 976.2  
Mash volume with grains 302.33 1209.3  
Grain absorption losses -91.06 -364.3  
Remaining sparge water volume 242.27 969.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 366.58 g | 1466.3 qt) 395 1580  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -1.58 -6.3  
Post boil volume (equipment estimates 390.43 g | 1561.7 qt) 362 1448  
Hops absorption losses (whirlpool, hop stand) -1.05 -4.2  
Estimated amount in fermentor 360.95 1443.8  
Total: 486.31 1945.3
Equipment Profile Used: System Default
 
Notes

-add first wort hops and fermcap to BK at start of lauter run-off
-75 min boil for DMS reduction and carmelization
-whirlfloc and yeastx-82 15 min before end of boil
-add ALDC just before yeast pitch
-pitch 3x 500 g brix of W-34/70 when between 45 and 55 F
-Ferment at 50 F

-when 4 brix/plato from estimated FG, set controller for 70F and allow temp to rise for diacetyl rest
-when passes FG stability and diacetly test, crash to 40 F over a few days, 5 to 10 deg per day
-harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 2 weeks.

-carbonate to 2.6 volumes C02

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  • Last Updated: 2022-09-07 05:25 UTC