Märzen
BJCP 2021 – 06A
Batch #:
2023-08
Batch Size:
11.00 gallons
Boil Time:
90 min
Brew Date:
July 9, 2023
Statistics
OG:
1.058 14.3° P
FG:
1.014 3.6° P
Real Extract:
5.5° P
Attenuation:
74.8% Apparent – 61.5% Real
Carbonation:
2.5 volumes
Color:
11.2SRM
IBU:
24.6
BU/GU:
0.42
ABV:
5.8%
ABW:
4.6%
Calories:
192 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | Barke Pilsner Weyermann | 44% |
| 11.00 pounds | Munich I Weyermann | 44% |
| 1.50 pounds | Caramunich III Weyermann | 6% |
| 1.00 pounds | Caravienne Malt | 4% |
| 0.50 pounds | Acidulated Weyermann | 2% |
| 25.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Magnum | 60 minutes | Boil | Pellet | 12.1% | |
| 3.00 ounces | Hallertauer Mittelfrueh | 20 minutes | Boil | Pellet | 2.7% | |
| 4.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1.25 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 1.25 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 6.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.75 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.25 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.75 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.75 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Bavarian Lager | Wyeast Labs | 2206 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.63 gallons
Boil Time:
90 minutes
Evaporation Rate:
4.75% per hour
Hop Utilization:
100%
Trub Chiller Loss:
0.26 gallons
Mash Profile Decoction, Single - Undermodified Malts - Batch Sparge
Ideal Grain Temp:
68°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Temperature | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 156° F |
Fermentation and Aging
Primary:
17 days @ 50° F
Secondary:
4 days @ 62° F
Tertiary:
30 days @ 34° F
