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Munich Marzen

195 calories 20.4 g 12 oz
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Beer Stats
Method: Extract
Style: Märzen
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday July 23rd 2018
1.059
1.015
5.8%
17.1
9.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Amber2 lb Dry Malt Extract - Amber 42 10 18.2%
7 lb Liquid Malt Extract - Amber7 lb Liquid Malt Extract - Amber 35 10 63.6%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Munich Light1 lb Munich Light 37 6 9.1%
0.75 lb United Kingdom - Maris Otter Pale0.75 lb Maris Otter Pale 38 3.75 6.8%
0.25 lb United Kingdom - Crystal 15L0.25 lb Crystal 15L 34 15 2.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.9 Boil 60 min 10.5 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 6.58 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 535 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-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.58 g | 30.3 qt) 4 16  
Mash volume with grains (equipment estimates 7.58 g | 30.3 qt) 4.16 16.6  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.75 3  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6.5 26  
Going into fermentor 6.5 26  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4 16
Equipment Profile Used: System Default
 
Notes

Build starter: 12 liter water, 2 lbs DME. Boil for 15, chill to room temp, add prepared smack pack. Ferment at 74 for 24 hours, then crash. Drain to yeast-cake, then pitch.

Chill wort overnight to 50, waiting for starter to be ready. Retain at 50F for 48 hours, then increase temp to 53 for 5 days. Shake well and increase temp to 56 for 5 days. Shake again and increase temp to 58 for 5 days.
Remove from fridge and allow to ferment at basement temp (68) for 9 days. Cold crash and bottle. Leave bottles at upstairs (72) temp for a weekto start fermentation, then lager st 33 for 3-4 weeks.

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  • Last Updated: 2019-01-05 14:27 UTC