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MARZENBIER

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Friday August 14th 2020

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.9%

IBU (tinseth):

21.4

SRM (morey):

16.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Munich Dark 20L5 lb Munich Dark 20L	34	20	41.7%
5 lb	German - Vienna5 lb Vienna	37	4	41.7%
1 lb	Weyermann - Caramunich Type 11 lb Caramunich Type 1	33.5	35	8.3%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	60 min	14.31	40%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	15 min	7.1	40%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.2	Boil	0 min		20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	21.41	80%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops		20%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal		Infusion	154 °F	154 °F	60 min

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Stump Springs North Ogden, Utah, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Chill wort to pitching temp of 48°-53°F, set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated (4-8 days).

Once 50% attenuation is reached, start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-07-05 23:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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