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Barn Bier

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 38 gallons
Post Boil Size: 36.8 gallons
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Lincoln Slagel
Calories: 181 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Monday June 3rd 2019

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

23.8

SRM (morey):

12.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
30 lb	Briess - Bonlander Munich30 lb Bonlander Munich	$ 0.00 / lb $ 0.00	36	10	44.6097%
30 lb	United Kingdom - Maris Otter Pale30 lb Maris Otter Pale	$ 0.00 / lb $ 0.00	38	3.75	44.6097%
3.15 lb	United Kingdom - Dark Crystal 80L3.15 lb Dark Crystal 80L	$ 0.00 / lb $ 0.00	33	80	4.68401%
2.10 lb	American - Caramel / Crystal 40L2.1 lb Caramel / Crystal 40L	$ 0.00 / lb $ 0.00	34	40	3.12268%
2 lb	Great Western - American - Carapils (Dextrine Malt)	$ 0.00 / lb $ 0.00	33	1.8	2.97398%
67.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 oz	Michigan Copper5 oz Michigan Copper Hops	$ 0.00 / oz $ 0.00	Pellet	8.8	Boil	60 min	23.7793	100%
5 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 oz	Michigan Copper (Pellet)	$ 0.00 / oz $ 0.00	23.7793	100%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 gal		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Omega Yeast Labs - Oktoberfest OYL-107

Amount:	1 BBL Pitch	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	75%	Flocculation:	Medium-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 3138 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

35g CaCl per 35 gal strike water. 159 strike water temp, 21 gallons gets 144 mash temp. Turn water up to 185. Mash for 30 min. Add 7 gallons of the 185 strike water to total 29 gallons in mash. Then, refill water to 20 gallons and add

Start fermenting at 50 for the first 48 hrs, then increase 1 each day until you hit 60* for 10 days. Then, let it free rise as high as it wants. Then let it go for another 9 days. (Now at 3 weeks) Cold crash and carbonate, keg immediately after proper carb and temp.

Then, let sit in cold room for at least 6 weeks. 12 weeks optimal.

Last Updated and Sharing

494

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Brews

Public: Yup, Shared
Last Updated: 2022-08-02 15:29 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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