Papi's Marzen - Beer Recipe - Brewer's Friend

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Papi's Marzen

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 89%
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday January 17th 2020
1.059
1.014
5.9%
28.2
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pilsner16 lb Pilsner 37 1.8 62.3%
6 lb American - Vienna6 lb Vienna 35 4 23.4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.5%
2.30 lb American - Munich - 60L2.3 lb Munich - 60L 33 60 9%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 3.9%
25.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Leaf/Whole 15 Boil 60 min 15.9 14.3%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 5.7 28.6%
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4.5 Boil at 212 °F 10 min 3.46 28.6%
2 oz Sterling2 oz Sterling Hops Pellet 8.7 Whirlpool at 170 °F 20 min 3.15 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 231 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
7 gal Strike 177 °F 148 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 145 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 7.7 30.8  
Mash volume with grains (equipment estimates 5.68 g | 22.7 qt) 9.76 39  
Grain absorption losses -3.21 -12.8  
Remaining sparge water volume (equipment estimates 5.44 g | 21.8 qt) 5.76 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.69 g | 38.8 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 8 32  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 4.08 16.3  
Going into fermentor 12 48  
Total: 13.46 53.8
Equipment Profile Used: System Default
 
Notes

Orgin planned as a Kolsch, switched to Marzen while milling grains using 20L (short on Vienna)

Yeast
5 gal: Kolsch (1007)
5 gal: flagship (imp)

Og
Tank Kolsch : 1.059 (cooled to 69 deg)
Tank Flagship: 1.065 ""

Fg

my notes using a 8 gal + 3 gal (whirlpool) kettle:

2 gallon boiled - add 1 per fermenter

Mash thickness 1.25 p lb (7.5 gal strike water)

Batch sparge method
Fill 7.5 gallon BK with water - 175 degrees

(note - needed 2 more additional gal - added to 3 gal BK)

17.5 gallons used

20 minute heat-up MT
Fill tea kettle ? not used - target ok
Refill 7.5 gallon more for sparge water (170)
Recirculate (first 30 min) add hot as need water
Shoot for 148
Batch sparge 3 times each with vorlauf each time

First runoff to 3 gal kettle -
Then to 7 gal BB fermenter

Boil 60 and then cool to 85 (refrig overnight)

Add Yeast at 69 deg


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  • Last Updated: 2020-01-20 20:03 UTC