Marzen 10/1/17 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Marzen 10/1/17

180 calories 20.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 70 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday October 25th 2015
1.054
1.016
5.1%
24.6
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Vienna8 lb Vienna 37 4 80%
1 lb German - Munich Light1 lb Munich Light 37 6 10%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 5%
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 65 min 16.32 33.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 40 min 6.48 33.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.79 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.6 qt) 6.5 26  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.6 22.4  
Going into fermentor 5.6 22.4  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Beta rest at 140 degrees for 30 minutes. Alpha rest at 158 degrees for 30 minutes. Cool wort to 50 degrees and pitch huge starter. Primary until 75% done, then taste for diacetyl. If needed, do a diacetyl rest. If not needed, rack to secondary for 14 days then begin to drop temp gradually until at 35 degrees. Lager for six weeks. Bottle, allow to carb at room temperature and then store at cellar temps.

Last Updated and Sharing
 
701
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-02 05:11 UTC