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Marzen Fast

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BEER-N-BBQ by Larry
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Sunday December 29th 2019
1.066
1.016
6.5%
36.8
9.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 40%
5 lb German - Dark Munich5 lb Dark Munich 36 10 40%
2.50 lb Briess - Goldpils Vienna Malt2.5 lb Goldpils Vienna Malt 36.8 3.5 20%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 24.59 50%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 12.2 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Gordon Strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2.5 grams CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 153 °F 90 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.38 17.5  
Mash volume with grains 5.38 21.5  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

NOTES: Single infusion mash. 1L starter
Ferment under pressure (15 psi max) at 65-70 F. Wait a couple extra days for diacetyl rest to finish.
Rack to keg and chill into the mid 30's F.
Add gelatin (after preparing per instructions).
Purge CO2 from head space. Force carbonate for at least another couple of day.
Gelatin Instructions: Boil 1/2 cup water for a few minutes to sanitize it. Allow to cool a bit (<~170 F). Mix in 1-2 tsp gelatin.

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  • Last Updated: 2019-12-30 18:31 UTC