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179 calories 14.4 g 16 oz
Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.85 gallons
Post Boil Size: 11.98 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 92%
Calories: 179 calories (Per 16oz)
Carbs: 14.4 g (Per 16oz)
Created Sunday February 21st 2021
Amount Fermentable Cost PPG °L Bill %
22 lb Dingemans - Munich MD22 lb Munich MD 36.5 6.3 100%
22 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Barth-Haas - Hallertauer Mittelfrüher4 oz Hallertauer Mittelfrüher Hops Pellet 3.6 Boil 60 min 23.44 66.7%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 33.3%
6 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Protein rest Temperature 121 °F 113 °F 15 min
Beta-amylase Decoction 113 °F 140 °F 15 min
Beta/Alpha-amylase Decoction 140 °F 150 °F 45 min
Mash out Decoction 150 °F 168 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
6.11 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Gelatin Fining Kegging 0 min.
1 tsp Diammonium Phosphate (DAP) Other Boil 10 min.
Fermentis - Saflager - German Lager Yeast W-34/70
2 Each
Attenuation (avg):
Optimum Temp:
48 - 72 °F
Fermentation Temp:
65 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 989 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 11.75 psi       Temp: 36 °F       CO2 Level: 2.65 Volumes
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Added the
Mash Chemistry and Brewing Water Calculator

When decocting, take 1/3 of the grains from the mash with a small amount of wort and place in a separate kettle, and bring to a boil for 10-15 minutes. Due to the large increase in temperature, you will most likely have to heat the main kettle to reach the next temperature.

After the BIAB is pulled and drained, I place the grain bag in a bucket with a spigot and sparge the BIAB grains with 158 F water to fill the boil kettle to 13.5 gallons.

To make the starter I used two 3L flasks with 2L of 1.06 OG wort in each flask. I only have 5-gallon fermenters so I have to split the batch.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-21 20:47 UTC
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