Molly Pitcher's Märzen - Beer Recipe - Brewer's Friend

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Molly Pitcher's Märzen

167 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 167 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday October 5th 2015
1.050
1.016
4.6%
20.8
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb American - Munich - Light 10L4.25 lb Munich - Light 10L 33 10 42.5%
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 25%
2.50 lb American - Vienna2.5 lb Vienna 35 4 25%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 3.8%
6 oz German - Melanoidin6 oz Melanoidin 37 25 3.8%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - German Hallertau Mittelfruh1 oz German Hallertau Mittelfruh Hops Pellet 2.7 Boil 90 min 10.84 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.4 Boil 45 min 8.27 40%
0.50 oz Ahtanum0.5 oz Ahtanum Hops Pellet 4.6 Boil 5 min 1.72 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.34 g CaCl - MASH ONLY Water Agt Mash --
0.60 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
5 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirfloc Tab Fining Boil 5 min.
0.50 tsp Gelatin & 1/2c Warm Water Fining Kegging 18 days
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 10psi CO2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Bru'n Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Estimated pH 5.44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal First strike Temperature -- 164 °F --
4.3 gal Beta/Sacch Rest Infusion -- 155 °F 60 min
4.3 gal Add Crystal & Mashout Infusion -- 168 °F 10 min
3.5 gal Sparge Sparge -- 162 °F 30 min
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.4 13.6  
Mash volume with grains 4.2 16.8  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.94 g | 23.8 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

This is a composite recipe from several I found in HomeBrewTalk.com. Many thanks to Yooper, YeastWrangler, Tiber_Brew, and Tonedef131.
I added the Ahtanum at the end (even though it's not to style b/c it made a Munich SMaSH really taste great.)
Fermentation Schedule - STC1000+ Profile 3:
Chill wort to 52° prior to pitching yeast
SP0: 52°
dh0: 168 (7 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 67°
dh2: 120 (5 day attenuation/diacetyl rest)
SP3: 67°
dh3: 72 (3 day ramp down/lager) - @ ~50° add 1tsp gelatin dissolved in 2/3 c hot (150°) water to clear
SP4: 33°
dh4: 0 - (3-5 Days, then keg)
7 days at 10-15psi in kegerator to carbonate

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  • Last Updated: 2017-02-05 19:23 UTC