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CLAYTONS MARZEN

160 calories 16.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 20.1 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday October 10th 2016
1.052
1.013
5.2%
24.5
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg New Zealand - Pilsner Malt1 kg Pilsner Malt 37.3 1.93 20.4%
2.30 kg New Zealand - Vienna Malt2.3 kg Vienna Malt 39.1 3.45 46.9%
1.10 kg American - Munich - Light 10L1.1 kg Munich - Light 10L 33 10 22.4%
0.22 kg German - CaraMunich III0.22 kg CaraMunich III 34 57 4.5%
0.22 kg German - CaraHell0.22 kg CaraHell 34 11 4.5%
0.06 kg Belgian - Special B0.06 kg Special B 34 115 1.2%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Hallertau Hersbrucker58 g Hallertau Hersbrucker Hops Pellet 2.3 Boil 60 min 18.46 72.5%
22 g Tradition22 g Tradition Hops Pellet 4 Boil 15 min 6.04 27.5%
80 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 110       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 67 °C 90 min
10 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 32.3
Mash volume with grains (equipment estimates 35.2 L) 35.5
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.1
Volume into fermentor 20.1
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

DROPPED ONTO YEAST CAKE FROM PREVIOUS BREW

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  • Last Updated: 2018-03-31 23:47 UTC