Ides of Marzen - Beer Recipe - Brewer's Friend

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Ides of Marzen

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: AHA
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday June 21st 2017
1.058
1.017
5.4%
47.3
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - CaraMunich I3.5 lb CaraMunich I 34 39 28.4%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 28.4%
4 lb German - Vienna4 lb Vienna 37 4 32.4%
1 lb German - CaraAroma1 lb CaraAroma 34 130 8.1%
0.33 lb Belgian - CaraVienne0.33 lb CaraVienne 34 20 2.7%
12.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 35.8 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 20 min 11.48 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Irish moss Fining Boil 15 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Dilute tap water with 6 gallons distilled.

Half tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.76 qt Strike water at 136.1 Temperature -- 129 °F 5 min
6.8 qt Boiling water Temperature -- 150 °F 30 min
remove 40% of the grain and heat it separately to 158–162° F (70–72° C) for 15 minutes, then bring to a boil for 5–10 minutes and return to the mash. Decoction -- 158 °F 15 min
Boil for decoction Decoction -- 212 °F 7 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 4.62 18.5  
Mash volume with grains 5.61 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

Need 3L starter

Mash in at 129° F (54° C) for 5 minutes.
Ramp to 150° F (63° C) and hold for 30 minutes.
Run a single decoction mash: remove 40% of the grain and heat it separately to 158–162° F (70–72° C) for 15 minutes, then bring to a boil for 5–10 minutes and return to the mash.
Mash out at 167° F (75° C) for 5–10 minutes.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
Ferment in primary for 14–20 days at 52° F (11° C).
Hold a diacetyl rest for three days at 57–59° F (14–15° C).
Gradually lower to 48° F (9° C) and hold for 8 days.
Gradually lower to 33° F (1° C) and hold another 16 days.
Keg at 2.5 volumes 5 (g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

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  • Last Updated: 2017-09-01 04:15 UTC