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Pardis (Mock Märzen)

167 calories 19 g 330 ml
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Beer Stats
Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rune Holmen
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Wednesday September 21st 2016
1.054
1.016
5.0%
25.8
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Vienna1.5 kg Vienna 37 4 60%
0.40 kg German - Pilsner0.4 kg Pilsner 38 1.6 16%
0.40 kg German - Munich Light0.4 kg Munich Light 37 6 16%
0.20 kg American - Caramel / Crystal 60L0.2 kg Caramel / Crystal 60L 34 60 8%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Perle12 g Perle Hops Pellet 8.2 Boil 60 min 19.59 33.3%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.44 33.3%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.79 33.3%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish moss Fining Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Infusion -- 50 °C 30 min
5 L Infusion -- 60 °C 30 min
5 L Infusion -- 70 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.3 L) 10.4
Mash volume with grains (equipment estimates 20.9 L) 12.1
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Volume into fermentor 10
Total: 10.4  
Equipment Profile Used: System Default
 
Notes

This is a Subsitute for WLP820 when one's not set up for lager production.

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  • Public: Yup, Shared
  • Last Updated: 2016-11-13 17:33 UTC