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Nothin Clean

Method: All Grain
Style: Märzen
Boil Time: 120 min
Batch Size: 10.3 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Post Boil Size: 10.37 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Saturday April 1st 2023

Original Gravity:

1.058

Final Gravity:

1.013

ABV (standard):

5.9%

IBU (tinseth):

23.5

SRM (morey):

9.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.50 lb	Weyermann - Munich Type II (Dark)13.5 lb Munich Type II (Dark)	37	10	71.1%
5 lb	Crisp Malting - No.19 Floor Malt Maris Otter5 lb No.19 Floor Malt Maris Otter	37	3	26.3%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	2.6%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.90 oz	Perle0.9 oz Perle Hops	Pellet	8	Boil	60 min	14.13	52%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4.5	Boil	60 min	4.42	28.9%
0.33 oz	Willamette0.33 oz Willamette Hops	Pellet	7.6	Boil	60 min	4.92	19.1%
1.73 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.90 oz	Perle (Pellet)	14.13	52%
0.50 oz	Hallertau Mittelfruh (Pellet)	4.42	28.9%
0.33 oz	Willamette (Pellet)	4.92	19.1%
1.73 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 gal	Protease	Strike	131 °F	131 °F	15 min
	Beta	Steeping	131 °F	146 °F	90 min
6 gal		Sparge	16 °F	185 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Ascorbic Acid	Water Agt	Mash	90 min.
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
6 g	Epsom Salt	Water Agt	Mash	90 min.
8 g	Gypsum	Water Agt	Mash	90 min.
1 g	Table Salt	Water Agt	Mash	90 min.
3 g	Baking Soda	Water Agt	Mash	1 hr.
2 ml	Glucabuster	Other	Mash	1 hr.
2 ml	White Labs - Ultra-Ferm WLN4100	Other	Mash	1 hr.
0.10 ml	Foam Axe	Other	Boil	90 min.
10 g	CellarScience - FermFed	Other	Boil	5 min.
3 g	Diammonium Phosphate (DAP)	Other	Boil	5 min.
2 each	Kick Carrageenan	Fining	Boil	5 min.
2 ml	ALDC Enzyme	Other	Primary	10 days
2 ml	Clearzyme	Fining	Primary	10 days
11 ml	SilaFine	Fining	Kegging	2 days

Yeast

Bootleg Biology - OSLO

Amount:	2 Liters	Cost:
Attenuation (custom):	76%	Flocculation:	Medium
Optimum Temp:	64 - 105 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 278 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.95 psi Temp: 39 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	10	25	75	85	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

324

Views

Brews

Public: Yup, Shared
Last Updated: 2023-04-19 21:05 UTC
Snapshot Created: 2023-04-01 04:42 UTC
Link To Parent Recipe

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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