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Re-entry Marzen

Method: Extract
Style: Märzen
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Sunday July 10th 2022

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

5.9%

IBU (tinseth):

23.2

SRM (morey):

7.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 oz	Dry Malt Extract - Amber11.5 oz Dry Malt Extract - Amber	42	10	50%
11.50 oz	Dry Malt Extract - Light11.5 oz Dry Malt Extract - Light	42	4	50%
23 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3.75 g	Charles Faram - Sorachi Ace3.75 g Sorachi Ace Hops		Leaf/Whole	13	Boil	30 min	23.18	100%
3.75 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.75 g	Charles Faram - Sorachi Ace (Leaf/Whole) 3.75 g Sorachi Ace (Leaf/Whole) Hops		23.18	100%
3.75 g / $ 0.00

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	5 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 42 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 0.8 oz Temp: 55 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320

Notes

First homebrew after a 5+ year hiatus. Quick and basic, nothing too complicated.

Last Updated and Sharing

277

Views

Brews

Public: Yup, Shared
Last Updated: 2022-07-17 03:33 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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