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Marzen

183 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday December 30th 2014
1.056
1.010
6.0%
24.9
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Barke Munich5 lb Barke Munich 37 8.7 71.4%
2 lb Barke Pilsner2 lb Barke Pilsner 38 1.8 28.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 12.8 Boil 50 min 17.8 36.4%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 50 min 7.06 63.6%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash --
1.75 ml Lactic acid Water Agt Mash --
1 g BTB Water Agt Mash --
0.60 g SMB Water Agt Mash --
0.60 g AA Water Agt Mash --
0.25 tsp Yeast Nutrient Other Boil 10 min.
0.70 g Whirlfloc Fining Boil 5 min.
1 ml Lactic acid Other Boil 5 min.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
51 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
SMB dose should bring SO4 up to 27ppm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.1 gal Dough in 55c Infusion -- 131 °F 5 min
Beta 1 62c Temperature -- 144 °F 30 min
Beta 2 65c Temperature -- 147 °F 30 min
Alpha/Beta 67c Temperature -- 153 °F 20 min
Alpha 72c Temperature -- 162 °F 20 min
Mashout Temperature -- 169 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.63 22.5  
Mash volume with grains 6.19 24.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.97 g | 11.9 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 5.63 22.5
Equipment Profile Used: System Default
 
Notes

Ferment at 51°, keg day 13, lager 5 weeks at 34°.

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  • Last Updated: 2019-01-21 14:04 UTC