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Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gregory Lamoureux
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)

Created: Saturday August 11th 2018

Original Gravity:

1.058

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

20.7

SRM (morey):

9.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	German - Pilsner3 kg Pilsner	38	1.6	57.1%
1 kg	German - Dark Munich1 kg Dark Munich	36	10	19%
1 kg	German - Vienna1 kg Vienna	37	4	19%
0.20 kg	German - CaraMunich III0.2 kg CaraMunich III	34	57	3.8%
0.05 kg	German - CaraAroma0.05 kg CaraAroma	34	130	1%
5.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	German Tradition18 g German Tradition Hops	Pellet	6.1	Boil	60 min	12.89	37.5%
30 g	German Tradition30 g German Tradition Hops	Pellet	6.1	Boil	10 min	7.79	62.5%
48 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
48 g	German Tradition (Pellet) 48 g German Tradition (Pellet) Hops		20.68	100%
48 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Irish moss		Other	Boil	10 min.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	10 - 13 °C	Starter:	No
Fermentation Temp:	11.5 °C	Pitch Rate:	-

$ 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
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	19.2
Mash volume with grains	22.6
Grain absorption losses	-5.3
Remaining sparge water volume (equipment estimates 13.9 L)	10
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 26.9 L)	23
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume	21
Going into fermentor	21
Total:	29.2
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 80.1%

Pre-Boil: 73% 27.3 ppg

Ending Kettle Efficiency N/A

Brew House: 62% 23.1 ppg

Wort Volume:

19.45 Liters

Expected 21 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.058
Actual OG: 1.052

Alcohol and Attenuation:

ABV: 5.64%

Apparent Attenuation: 82.7%
Actual FG: 1.009
Calories per 330ml 178 calories
Carbohydrates per 330ml 18.1 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
8/11/2018 10:59 AM over 5 years ago	+0	Pre-Boil Gravity	1.052	23 Liters	2/20/2021 3:43 AM over 3 years ago	First 5 gallon all grain batch! I sparged it into my 21L pot and another 7L pot then put it back into my mash tun for the boil. Took some time... Iodine test passed. Followed guidelines for Charlie Papazian's Gopher Greatness Oktoberfest with some updates.
8/11/2018 11:01 AM over 5 years ago	+0	Mash Complete	1.052	23 Liters	2/20/2021 3:43 AM over 3 years ago
8/11/2018 1:40 PM over 5 years ago	+0	Brew Day Complete	1.052	19.45 Liters	2/20/2021 3:43 AM over 3 years ago	Measured 1.051 at about 25C 3.65L in small jug 15.75L in big jug. Not much head space but should be OK since it's a lager and will ferment slower.
8/11/2018 1:56 PM over 5 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Placed in fermentation fridge at 21C. Upon signs of fermentation, ferment it in primary at 11.5C. After primary is done (little sign of activity), raise the temp by 3C for 1-2 days (TBD if I will do this). Transfer to a closed secondary fermenter and lager at 2-13C for 3-4 weeks (charlie). Jon says 5-8C less than primary.
8/31/2018 2:54 PM over 5 years ago	+20	Other			2/20/2021 3:43 AM over 3 years ago	Primary fermentation temperature was around 15C due to limitation of my wine fridge.
8/31/2018 3:24 PM over 5 years ago	+20	Racked	1.011	19 Liters	2/20/2021 3:43 AM over 3 years ago	Measured 1.025 from the big jug Measured 1.024 from the small jug. Assume about 1.0247, then convert to Brix=6.5 Transferred it to the keg and filled it almost to the brim! Beer is a beautiful copper colour and tastes quite light and easy to drink. Nice for a lager! Plan to lagger it between 7-10C for a couple weeks before applying carbonation. I'll gradually decrease the temperature.
9/16/2018 7:39 AM over 5 years ago	+36	Fermentation Complete	1.009		2/20/2021 3:43 AM over 3 years ago	Measured 1.0235 on the refractometer. Past 2.5 days I left the keg outside at 28C to perform a diacetil rest. It was still producing C02 when I decided to start force carbonation so the batch would be ready for Oktoberfest next weekend. It has a wonderful light copper colour and the taste is light but malty. There are no more signs of caramel or butterscotch like when I first racked it.
9/16/2018 7:41 AM over 5 years ago	+36	Other			2/20/2021 3:43 AM over 3 years ago	Moved the batch out of the 5C freezer into Singapore ambient temp. Up to this time I had been gradually decreasing the temp by 1C per day.

Notes

John Palmer recommendation:
Ferment 2 weeks at 7C
Lager for 6 weeks at 2C

This might take a long time...

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Last Updated: 2018-08-11 13:58 UTC

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