Lloyd's Marzen (Munich Ur Märzen) - Beer Recipe - Brewer's Friend

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Lloyd's Marzen (Munich Ur Märzen)

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.51 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday December 30th 2023
1.054
1.009
5.9%
4.6
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Bonlander Munich Malt 10L5 lb Bonlander Munich Malt 10L 36 10 40%
5 lb Briess - Goldpils Vienna Malt5 lb Goldpils Vienna Malt 36.8 3.5 40%
2 lb Briess - Caramel Malt - 60L2 lb Caramel Malt - 60L 35.4 60 16%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Mash 0 min 1.76 75%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 55 min 2.88 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.44 25.8  
Grain absorption losses -1.56 -6.3  
Hops absorption losses (mash) -0.03 -0.1  
Remaining sparge water volume 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.51 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.35 37.4
Equipment Profile Used: System Default
 
Notes

Pressure fermentation @15PSI using a FermZilla All Rounder.

Yeast usage is 1 packet of Fermentis Saflager German Lager Yeast W-34/70 added to a yeast starter of 1L water and 100g DME, allowed to double overnight and then double again before pitching into the wort.

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  • Last Updated: 2023-12-30 21:22 UTC