Marzenbier - Beer Recipe - Brewer's Friend

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Marzenbier

196 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Michael Dawson/Mashmaker
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday February 16th 2019
1.060
1.010
6.6%
24.2
7.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Vienna10 lb Vienna 37 4 88.9%
8 oz German - CaraRed8 oz CaraRed 34 20 4.4%
8 oz German - CaraHell8 oz CaraHell 34 11 4.4%
4 oz American - Munich - Light 10L4 oz Munich - Light 10L 33 10 2.2%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 90 min 8.78 33.3%
1 oz Perle1 oz Perle Hops Pellet 7 Boil 20 min 15.46 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Lactic acid Water Agt Mash --
1.50 ml Lactic acid Water Agt Sparge --
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 537 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Protein Rest Decoction -- 126 °F 30 min
Beta-Sacc Decoction -- 149 °F 20 min
Alpha-Sacc Decoction -- 156 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.46 g | 37.9 qt) 9.16 36.6  
Mash volume with grains (equipment estimates 10.36 g | 41.5 qt) 10.06 40.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

March 5th - Gravity reading taken: 1.015. Krausen still present on top of beer. Very turbid, no sulphur but some diacetyl present. Temp raised from 50F to 60F for diacetyl rest.

March 12th -- Krausen dropped, gravity reads 1.010. Clearing. Racked to secondary and lagered at 40F.

April 1st -- Sample pulled. Beer is clear and bright (surprised how fast this yeast cleared). No off flavours. Tastes great. Ready to keg once space is available.

Last Updated and Sharing
 
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  • Last Updated: 2019-04-04 07:48 UTC