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Stilly October Fest!

181 calories 18.2 g 12 oz
Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 8 gallons (ending kettle volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Andrew Whitaker
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created Sunday August 15th 2021
1.055
1.013
5.6%
18.1
8.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.31 lb Weyermann - Bohemian Pilsner Malt5.31 lb Bohemian Pilsner Malt 36.8 2.43 33.2%
3 lb American - Vienna3 lb Vienna 35 4 18.8%
2 lb Briess - Dark Munich Malt 30L2 lb Dark Munich Malt 30L 36 30 12.5%
5.69 lb Briess - Brewers Malt 2-Row5.69 lb Brewers Malt 2-Row 37 1.8 35.6%
16 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.7 Boil 60 min 18.12 100%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.84 ml Lactic acid Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 5 g/l
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90.7 15 120 182 202.2 19.9
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed on 8/21/2021 via BIAB Method

Total Mash vol = 11 gallons @ 154 degrees F for 60 minutes, strike temp = 160 degrees F

Going to do a split batch of 5 gallons with W-34/70 and 3 gallons with S-23 that was harvested from Pre Pro Mexico lager. Both are fermentis dry yeast.

SG = 9.5 gallons @ 1.048 g/L (hydrometer method).
FG = 8 gallons @ 1.055 g/L (hydrometer).

The dark munich malt I used must have been darker than 10 degrees lovibond because the color is closer in color to an Octoberfest Marzen. I would suspect the malt was dark munich from briess which is 30 lovibond.

On Sunday 8-29-21 the W34-70 beer was 1.021 g/l and the S-23 was 1.019 g/l. Thermostat said 59 degrees F, but thermo pen said 61 degrees F

Both beers kegged on 9/9/10. 34/70 beer FG = 7.2 Brix = 1.013 g/l after correction. S-23 beer was 1.014 g/L.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-20 01:16 UTC
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