Barn Bier - Beer Recipe - Brewer's Friend

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Barn Bier

181 calories 17.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 38 gallons
Post Boil Size: 36.8 gallons
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Lincoln Slagel
Calories: 181 calories (Per 16oz)
Carbs: 17.9 g (Per 16oz)
Created: Monday June 3rd 2019
1.055
1.013
5.6%
23.8
12.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Briess - Bonlander Munich30 lb Bonlander Munich $ 0.00 / lb
$ 0.00 		36 10 44.6097%
30 lb United Kingdom - Maris Otter Pale30 lb Maris Otter Pale $ 0.00 / lb
$ 0.00 		38 3.75 44.6097%
3.15 lb United Kingdom - Dark Crystal 80L3.15 lb Dark Crystal 80L $ 0.00 / lb
$ 0.00 		33 80 4.68401%
2.10 lb American - Caramel / Crystal 40L2.1 lb Caramel / Crystal 40L $ 0.00 / lb
$ 0.00 		34 40 3.12268%
2 lb Great Western - American - Carapils (Dextrine Malt)2 lb American - Carapils (Dextrine Malt) $ 0.00 / lb
$ 0.00 		33 1.8 2.97398%
67.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Michigan Copper5 oz Michigan Copper Hops $ 0.00 / oz
$ 0.00 		Pellet 8.8 Boil 60 min 23.7793 100%
5 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
1 BBL Pitch
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 3138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
19605
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 36.69 gal (146.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.69 gal (98.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 30.6 gal (122.4 qt). Suggest reducing strike water volume to 6.62 gal (26.48 qt) and adding 18.6 gal (74.4 qt) sparge/top-off. 25.22 100.9  
Strike water volume at mash thickness of 1.5 qt/lb 25.22 100.9  
Mash volume with grains 30.6 122.4  
Grain absorption losses -8.41 -33.6  
Remaining sparge water volume (equipment estimates 20.13 g | 80.5 qt) 21.44 85.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 36.69 g | 146.8 qt) 38 152  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 35 g | 140 qt) 36.8 147.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 36.8 g | 147.2 qt) 35 140  
Total: 46.66 186.6
Equipment Profile Used: System Default
 
Notes

35g CaCl per 35 gal strike water. 159 strike water temp, 21 gallons gets 144 mash temp. Turn water up to 185. Mash for 30 min. Add 7 gallons of the 185 strike water to total 29 gallons in mash. Then, refill water to 20 gallons and add




Start fermenting at 50 for the first 48 hrs, then increase 1 each day until you hit 60* for 10 days. Then, let it free rise as high as it wants. Then let it go for another 9 days. (Now at 3 weeks) Cold crash and carbonate, keg immediately after proper carb and temp.

Then, let sit in cold room for at least 6 weeks. 12 weeks optimal.

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  • Last Updated: 2022-08-02 15:29 UTC