Märzen

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Morebeer
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Thursday August 10th 2017

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.6%

IBU (tinseth):

21.4

SRM (morey):

9.5

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Weyermann German Pilsner8 lb Weyermann German Pilsner	38	1.6	71.4%
1.70 lb	Weyermann German Munich1.7 lb Weyermann German Munich	37	15.5	15.2%
8 oz	Dingemans Cara 20 (CaraVienne)8 oz Dingemans Cara 20 (CaraVienne)	34	20	4.5%
8 oz	Dingemans Cara 45 (CaraMunich)8 oz Dingemans Cara 45 (CaraMunich)	42	35	4.5%
8 oz	Castle Chateau Monastique (Abbey)8 oz Castle Chateau Monastique (Abbey)	33	16	4.5%
179.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Hallertau Mittelfruh1.3 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	20.79	56.5%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	1 min	0.64	43.5%
2.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.30 oz	Hallertau Mittelfruh (Pellet)	20.79	56.5%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	0.64	43.5%
2.30 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirfloc		Fining	Boil	5 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	53.6 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 358 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
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.3 gal		Infusion	--	152 °F	60 min
5.3 gal	Mash out	Temperature	--	168 °F	10 min
1.5 gal		Sparge	--	170 °F	--

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 8.24 g \| 32.9 qt)	8.45	33.8
Mash volume with grains (equipment estimates 9.13 g \| 36.5 qt)	9.35	37.4
Grain absorption losses	-1.4	-5.6
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.59 g \| 26.3 qt)	6.8	27.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.09	-0.3
Post boil Volume	5	20
Volume into fermentor	5	20
Total:	8.45	33.8
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 115.9%

Pre-Boil: 75% 28.1 ppg

Ending Kettle: 67% 25.1 ppg

Brew House: 65% 24.6 ppg

Wort Volume:

5.1 Gallons

Expected 5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.051
Actual OG: 1.054

Alcohol and Attenuation:

ABV: 5.12%

Apparent Attenuation: 72.2%
Actual FG: 1.015
Calories per 12oz 166 calories
Carbohydrates per 12oz 13.8 g

Amount Packaged:

5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 53
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
8/16/2017 9:38 PM over 6 years ago	+0	Mash Complete	1.060	7.34 Gallons	2/20/2021 3:43 AM over 3 years ago	Double crushed grain may have caused the high efficiency, along with sparging with 1.5 gallons and really squeezing the wort out into a plastic bucket. LESSON: Strike temp was right on! Final temp at mash out was 151.5 F (although I did add some heat since I was going in and out a bunch). LESSON: Acidifying mash water BF recommendation was 4.6 mL phosphoric. I used 2.5 mL instead.
8/16/2017 9:41 PM over 6 years ago	+0	Pre-Boil Gravity	1.045	7 Gallons	2/20/2021 3:43 AM over 3 years ago	Diluted from pre-boil gravity of 1.060 with 1.5 gallons crystal geyser water. Plus, dumped about 0.75 gallons of wort. LESSON: Always check refractometer calibration! I was about 5 points off initially. Also, refractometer reads about 0.002 high in distilled water.
8/16/2017 9:42 PM over 6 years ago	+0	Boil Complete	1.054	5.2 Gallons	2/20/2021 3:43 AM over 3 years ago	Added the Saaz hops at 5 minutes instead of 1 minute by mistake. pH @ 30 minutes was 5.31, right in the expected range of 5.0 to 5.4.
8/16/2017 9:42 PM over 6 years ago	+0	Brew Day Complete	1.054	5.1 Gallons	2/20/2021 3:43 AM over 3 years ago
8/16/2017 9:53 PM over 6 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	ACID CALC OFF. Added 20 mL 10% phosphoric acid to strike water, saved the remainder (BF recommended and additional 23 mL) for the mash. Estimate was way over because checking 5 mins into mash it was pH 5.11. I mistakenly added the additional 23 mL and it dropped to pH 2.99. Then, I added 2.5 g baking soda to bring it back up to pH 5.7. Then added 5 mL phosphoric to get it to pH 5.27 (at 25 minutes into the mash). LESSON: 16-18 mL would have been perfect in the strike water, not BF's recommended 43 mL.
9/12/2017 6:52 PM over 6 years ago	+27	Fermentation Complete	1.015		2/20/2021 3:43 AM over 3 years ago	Used the sterile siphon transfer. Be sure to fully de-pressurize keg before attaching beverage out connection. The back pressure caused bubbling in the fermenter. Transfer also took quite long, perhaps an hour!
9/12/2017 6:54 PM over 6 years ago	+27	Packaged		5 Gallons	2/20/2021 3:43 AM over 3 years ago	Had about 0.2 gallons extra in fermenter. Worked well for filling the hydrometer graduated cylinder from the sterile auto siphon by detaching the post connection and pouring from the siphon. Set regulator to 12 psi and temp is at 36F. This is 2.6 volumes CO2.
9/24/2017 4:48 AM over 6 years ago	+39	Tasting Note			2/20/2021 3:43 AM over 3 years ago	TOO EARLY? Ran approx. 2 pints off before it started to clear. The first tastes were very wheat beer like but also had Oktoberfest character. Then, after further pouring and dumping a jasmine tea taste emerged in the front. Worried it might be BLC cleaner but unlikely since I didn't get it at first,

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