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Märzen

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Palmer and I
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday August 18th 2019
1.056
1.013
5.7%
22.6
11.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Munich - Light 10L7 lb Munich - Light 10L 33 10 50%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 28.6%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 7.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.1%
1 lb German - Melanoidin1 lb Melanoidin 37 25 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.21 33.3%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 10.18 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 1.17 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Yeast Energizer Other Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.50 tsp Gelatin Fining Fining Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal B-amylase Rest Infusion -- 150 °F 30 min
1.5 gal Decoction -- 212 °F 20 min
4 gal A-amylase Rest Infusion -- 155 °F 30 min
4 gal Fly Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.98 g | 23.9 qt) 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

I got the original version of this recipe from John Palmer's How to Brew, then simplified it a bit.

Palmer, John (2017). How to Brew (4th ed.). Brewers Publications, USA. Pg.424-5.

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  • Last Updated: 2019-08-18 06:53 UTC