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YS0004 Marzen 09/05/2022

Method: All Grain
Style: Märzen
Boil Time: 120 min
Batch Size: 362 gallons (ending kettle volume)
Pre Boil Size: 395 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: PB and Yorkshire
Calories: 178 calories (Per 16oz)
Carbs: 17.3 g (Per 16oz)

Created: Friday August 26th 2022

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.6%

IBU (tinseth):

21.1

SRM (morey):

8.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
192.50 lb	Weyermann - Barke Munich Malt192.5 lb Barke Munich Malt	37	8	26.4%
275 lb	Weyermann - Eraclea Pilsner275 lb Eraclea Pilsner	37.03	1.75	37.7%
165 lb	Weyermann - Barke Vienna165 lb Barke Vienna	36	3.4	22.6%
35 lb	Weyermann - Melanoidin35 lb Melanoidin	34.5	27	4.8%
27.50 lb	Weyermann - Munich Type II (Dark)27.5 lb Munich Type II (Dark)	37	10	3.8%
13.50 lb	Weyermann - Caramunich Type 313.5 lb Caramunich Type 3	34	57	1.9%
20 lb	Rice Hulls20 lb Rice Hulls	0	0	2.7%
728.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 oz	Magnum14 oz Magnum Hops	Pellet	16.5	First Wort	90 min	14.56	20%
28 oz	Hallertau Mittelfruh28 oz Hallertau Mittelfruh Hops	Pellet	4.5	Boil	30 min	5.09	40%
28 oz	Hallertau Mittelfruh28 oz Hallertau Mittelfruh Hops	Pellet	4.5	Whirlpool at 210 °F	30 min	1.43	40%
70 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 oz	Magnum (Pellet)	14.56	20%
56 oz	Hallertau Mittelfruh (Pellet)	6.52	80%
70 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
244.05 gal	Strike	162 °F	150 °F	--
250 gal	Sparge	170 °F	165 °F	--
Starting Mash Thickness: 1.34 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
314.73 ml	Phosphoric acid	Water Agt	Mash	1 hr.
50 ml	fermcap	Other	Boil	90 min.
50 g	Whirlfloc	Fining	Boil	15 min.
50 g	yeastx-82	Other	Boil	15 min.
40 g	ALDC	Other	Primary	0 min.
1 L	Biofine Clear	Fining	Secondary	0 min.
35 g	antiox-C	Water Agt	Secondary	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1.50 Kilograms	Cost:
Attenuation (custom):	76%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 6395 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.16 psi Temp: 32 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
73	28	100	84	74	167
strike water 245 gal @ 162 F (target mash temp is 150 F) no salts in mash 315 ml 75% Phosphoric Acid in mash sparge water ~250 gal @ 170 F
Mash Chemistry and Brewing Water Calculator

Notes

-add first wort hops and fermcap to BK at start of lauter run-off
-75 min boil for DMS reduction and carmelization
-whirlfloc and yeastx-82 15 min before end of boil
-add ALDC just before yeast pitch
-pitch 3x 500 g brix of W-34/70 when between 45 and 55 F
-Ferment at 50 F

-when 4 brix/plato from estimated FG, set controller for 70F and allow temp to rise for diacetyl rest
-when passes FG stability and diacetly test, crash to 40 F over a few days, 5 to 10 deg per day
-harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 2 weeks.

-carbonate to 2.6 volumes C02

Last Updated and Sharing

505

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Brews

Public: Yup, Shared
Last Updated: 2022-09-07 05:25 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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