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Paddle in the Ass

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dylan
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Wednesday July 28th 2021

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (tinseth):

19.8

SRM (morey):

11.9

Mash pH

5.4

Cost $

40.21

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	$ 2.49 / lb $ 12.45	38	3.75	45.5%
5 lb	Munich5 lb Munich	$ 2.49 / lb $ 12.45	37	6	45.5%
1 lb	Briess - American - Caramel / Crystal 60L1 lb American - Caramel / Crystal 60L	$ 2.49 / lb $ 2.49	34	60	9.1%
11 lbs / $ 27.39

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
12 g	Nugget12 g Nugget Hops	$ 1.99 / oz $ 0.84	Pellet	12.4	Boil	60 min	19.8	100%
12 g / $ 0.84

Show Summary View

Amount	Variety	Cost	IBU	Bill %
12 g	Nugget (Pellet) 12 g Nugget (Pellet) Hops	$ 1.99 / oz $ 0.84	19.8	100%
12 g / $ 0.84

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.2 gal		Steeping	160 °F	154 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
3 g	Gypsum	Water Agt	Mash	--
1.50 g	Salt	Water Agt	Mash	--

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	2 Each	Cost:	$ 5.99 / each $ 11.98
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 11.98 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.72 psi Temp: 35 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Paddle in the Ass Marzen. Named in honor of the guy that got upset and deleted my comment on his beer fest themed Instagram post.

Start fermentation at 54F for 48 hours. Then raise by 1F every day up to 60F. Raise temperature to 70F and keep there for 10 more days. Cold crash @ 35F for a week and then package. Let condition for a couple months.

TOTAL WATER NEEDED
8.20 Gallons

STRIKE WATER TEMP
160 Fahrenheit

TOTAL MASH VOLUME
9.16 Gallons

PREBOIL WORT
7.00 Gallons

POSTBOIL WORT
5.50 Gallons

INTO FERMENTER
5.25 Gallons

Last Updated and Sharing

280

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Brews

Public: Yup, Shared
Last Updated: 2021-08-20 17:39 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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Paddle in the Ass

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