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Marzen

156 calories 13.4 g 12 oz
Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 30 min
Batch Size: 23 gallons (fermentor volume)
Pre Boil Size: 24.5 gallons
Post Boil Size: 23.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created Thursday September 5th 2019
1.048
1.008
5.3%
23.1
7.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.50 lb Weyermann - German - Pilsner20.5 lb German - Pilsner 38 1.6 42.7%
12.25 lb German - Vienna12.25 lb German - Vienna 37 4 25.5%
12.25 lb Canadian - Munich12.25 lb Munich 33 10.5 25.5%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 6.3%
48 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 12.8 Boil 30 min 17.02 40%
3 oz Tettnanger3 oz Tettnanger Hops Pellet 4.7 Boil 15 min 6.05 60%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 363 B cells required
- Oslo
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 363 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Kitchener-Waterloo William Street Pumping Station)
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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.94 gal (95.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.94 gal (47.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.84 gal (99.36 qt). Suggest reducing strike water volume to 8.16 gal (32.64 qt) and adding 12.84 gal (51.36 qt) sparge/top-off. 21 84  
Strike water volume at mash thickness of 1.75 qt/lb 21 84  
Grain absorption losses -6 -24  
Remaining sparge water volume (equipment estimates 9.19 g | 36.8 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.94 g | 95.8 qt) 24.5 98  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 23 g | 92 qt) 23.5 94  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 23.5 g | 94 qt) 23 92  
Total: 30.75 123
Equipment Profile Used: System Default
 
Notes

mash volume 3.5 gallons
batch sparge volume 4.5 gallons

Ferment @ 49 for 2 weeks
D.rest @ 65 48 hours
Lager @ 35 2-4 months

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  • Last Updated: 2019-09-25 13:30 UTC