G17 Reinheitsgebot Marzen - Beer Recipe - Brewer's Friend

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G17 Reinheitsgebot Marzen

193 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Monday September 25th 2017
1.063
1.014
6.4%
19.8
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Vienna9 kg Vienna 37 4 75%
2.50 kg German - Bohemian Pilsner2.5 kg Bohemian Pilsner 38 1.9 20.8%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Saaz58 g Saaz Hops Leaf/Whole 3.5 Boil 70 min 10.88 54.7%
48 g Perle48 g Perle Hops Leaf/Whole 8.2 Whirlpool at 100 °C 30 min 8.95 45.3%
106 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1019 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Infusion -- 62 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.23 L. Suggest reducing initial water volume to 45.4 L and adding 4.83 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.92 L. Suggest reducing strike water volume to 37.48 L and adding 4.52 L sparge/top-off. 42
Strike water volume at mash thickness of 3.5 L/kg 42
Mash volume with grains 49.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 21.1 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.2 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 44.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 44
Total: 66.9  
Equipment Profile Used: System Default
 
Notes

Double decoction.

FF 1.014. Keg at 1.018 and under pressure at normal fermentation temperature for a week then get it as close to 2 degrees as you can for at least 3 weeks 6 would be great but you want to serve it at the 31st.

It should have 2.4 volumes of co2 or about 5 grams /l

1.035 on 5/10/2017

1.030 on 8/10/2017 - diacetyl rest up to 21C for 5 days

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  • Last Updated: 2017-10-11 18:14 UTC