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TC'S TO MARZEN AND BACK

201 calories 23.6 g 12 oz
Beer Stats
Method: Extract
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: C-Law
Calories: 201 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created Wednesday June 6th 2018
1.060
1.019
5.45%
23.52
11.27
4.33
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 10.2%
6.60 lb Liquid Malt Extract - Munich6.6 lb Liquid Malt Extract - Munich 35 8 67.4%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 10.2%
8.6 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Munich - 60L8 oz Munich - 60L 33 60 10.2%
5 oz German - CaraRed5 oz CaraRed 34 20 10.2%
6 oz American - Munich - Light 10L6 oz Munich - Light 10L 33 10 10.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g El Dorado7 g El Dorado Hops Pellet 15.7 Boil 40 min 11.66 19.8%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 11.85 80.2%
1.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb maltodextrin Other Boil 45 min.
1 g Wirlflock Fining Boil 45 min.
2.75 tbsp yeast nutrient Water Agt Boil 45 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 537 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap water, local city report does not offer any mineral content, just the levels of dangerous contaminants and a statement that the water is ok to drink.
 
Notes

I added the steeping grains to a bag and let the water come up to 155 F at which I flamed out for 20 min and let the grains steep.

On the side I brought 1 gallon to 155 F and after the bag drained of almost all liquid I placed the grain bag in the separate pot and flamed out at 155 F. This steeped for 10 minutes.

Also, I used hot water to get all the LME from the containers, as I wanted all the ferment-able sugars I could get.

This resulted in me over shooting my planned OG of 1.060 to 1.068.

I make a starter, but not sure if it will be enough for 1.075, but I shook the hell out of the fermenter.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-16 20:20 UTC
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