[0.5 BBL] Märzen SMaSH - Beer Recipe - Brewer's Friend

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[0.5 BBL] Märzen SMaSH

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 21 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday December 10th 2019
1.054
1.009
5.9%
22.4
11.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Skagit Valley Malting - Super Vienna35 lb Super Vienna 35 8 100%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.60 oz Mount Hood9.6 oz Mount Hood Hops Pellet 5.6 Whirlpool at 205 °F 10 min 22.37 100%
9.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Yeast Nutrient Other Boil 10 min.
8 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Scrappy Punk Brewing, Summer 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 7 2 1 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Underlet Strike 180 °F 180 °F --
Rest Temperature 160 °F 160 °F 60 min
Runoff / Rinse Fly Sparge 180 °F 180 °F 45 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: 19.5 gal (78 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.5 gal (30 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.93 gal (63.7 qt). Suggest reducing initial water volume to 9.2 gal (36.8 qt) and adding 3.93 gal (15.7 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.13 52.5  
Mash volume with grains 15.93 63.7  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume 12.5 50  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.5 g | 78 qt) 21 84  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 19.5 g | 78 qt) 18 72  
Hops absorption losses (whirlpool, hop stand) -0.36 -1.4  
Estimated amount in fermentor 17.64 70.6  
Total: 25.63 102.5
Equipment Profile Used: System Default
 
Notes
  • Per datasheet this yeast has >(6 * 10^9) cells per gram at packaging.
  • This equates to >69B cells per "homebrew" pack, or >3T cells per "pro" brick.
  • Ref: https://fermentis.com/wp-content/uploads/2018/03/SafLager-W-3470.pdf
  • Omitting mash acid addition will adversely affect starch conversion efficiency.
  • Don't use hop bags.
  • Note whirlpool hop utilization percentage.
  • Note fermentation temperature.
  • After carbonation is complete, refrigerate (lager) for 7 days before serving.
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  • Public: Yup, Shared
  • Last Updated: 2019-12-19 03:37 UTC