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marzen

203 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Friday January 15th 2016
1.061
1.017
5.8%
21.5
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Munich Dark5 lb Munich Dark 37 15.5 41.7%
4 lb German - Vienna4 lb Vienna 37 4 33.3%
3 lb German - Pilsner3 lb Pilsner 38 1.6 25%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz german hall2 oz german hall Hops Pellet 2.7 Boil 60 min 19.57 66.7%
1 oz german hall1 oz german hall Hops Pellet 2.7 Boil 5 min 1.95 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 624 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
mentor, ohio, usa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 9 13 22 28 65
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.11 g | 20.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
"marzen" Märzen beer recipe by markbumpus. All Grain, ABV 5.83%, IBU 21.52, SRM 10.78, Fermentables: (Munich Dark, Vienna, Pilsner) Hops: (german hall)
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  • Public: Yup, Shared
  • Last Updated: 2016-03-10 14:35 UTC