Sam Da Soo Red Lager Beer Recipe | All Grain Märzen | Brewer's Friend
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Sam Da Soo Red Lager

109 calories 10.7 g 330 ml
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 24.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 109 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Saturday December 2nd 2023
1.036
1.008
3.7%
19.5
41.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.03 kg Weyermann - Pilsner3.03 kg Pilsner 36 1.5 60.2%
0.50 kg American - Black Barley0.5 kg Black Barley 27 530 9.9%
0.50 kg Weyermann - CaraRed0.5 kg CaraRed 35 19.3 9.9%
0.50 kg Weyermann - Caramunich Type 20.5 kg Caramunich Type 2 34 45 9.9%
0.50 kg Weyermann - CaraAroma0.5 kg CaraAroma 36 140 9.9%
5.03 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Citra3 g Citra Hops Leaf/Whole 11 Boil 60 min 3.67 4.9%
30 g Citra30 g Citra Hops Pellet 11 Boil 11 min 15.82 49.2%
28 g Saaz28 g Saaz Hops Leaf/Whole 3.5 Aroma 0 min 45.9%
61 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike 67 °C 67 °C 60 min
8 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 67 °C
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
150 Milliliters
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 10 5 0 0 0
Mash Chemistry and Brewing Water Calculator
"Sam Da Soo Red Lager" Märzen beer recipe by Brewer #407966. All Grain, ABV 3.66%, IBU 19.49, SRM 41.3, Fermentables: (Pilsner, Black Barley, CaraRed, Caramunich Type 2, CaraAroma) Hops: (Citra, Saaz)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-06-16 06:40 UTC
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