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SpookyTime

170 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 30 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday August 27th 2018
1.052
1.010
5.6%
17.2
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 34.8%
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 30.4%
3.50 lb American - Vienna3.5 lb Vienna 35 4 30.4%
0.50 lb American - Victory0.5 lb Victory 34 28 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Pekko10 g Pekko Hops Pellet 14.9 Boil 40 min 17.23 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2.6 g Gypsum
3.8 g CaCl2
0.8 g NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.85 g | 31.4 qt) 8.19 32.8  
Mash volume with grains (equipment estimates 8.77 g | 35.1 qt) 9.11 36.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.4 21.6  
Volume into fermentor 5.4 21.6  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

1 Liter 24 hr starter from 1 vial Carolina Yeast CY03
55 F for 6 days, then up to 62 F for 12 hrs, then 68 F.
Hold 68 F for 7 days.
Ramp down to 32 F and hold 3 days.

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  • Last Updated: 2018-09-04 00:36 UTC