Marcowe 2019 BIAB 
All Grain Recipe
Submitted By: tom_pl (Shared)
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| Brewer: Browar Gdynia | |
| Batch Size: 5.28 gal | Style: Märzen ( 6A) |
| Boil Size: 8.21 gal | Style Guide: BJCP 2015 |
| Color: 11.6 SRM | Equipment: Stal(13 Gal/50 L) - BIAB |
| Bitterness: 23.2 IBUs | Boil Time: 90 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.016 SG (4.2° P) | Fermentation: Lager, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 ml |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 9.49 gal |
Primavera |
Water |
2 |
| 5 lbs 1.13 oz |
Pilzneński (1.7 SRM) |
Grain |
3 |
| 5 lbs 1.13 oz |
Strzegom Monachijski typ II (11.2 SRM) |
Grain |
4 |
| 14.11 oz |
Strzegom Karmelowy 150 (68.5 SRM) |
Grain |
5 |
| 0.53 oz |
Sterling [7.8%] - Boil 30 min |
Hops |
6 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.23 oz |
Sterling [7.5%] - Boil 5 min |
Hops |
8 |
| 2.0 pkgs |
SafLager West European Lager (DCL/Fermentis #S-23) |
Yeast |
9 |
Notes
Pierwsze warzenie metodą BIAB. Piwo zlane do fermentora i zaszczepione dwoma saszetkami drożdży S-23 uwodnionymi w 0,3 wody z butelki. Po uwodnieniu wstawione do lodówki. Fermentor wstawiony do piwnicy w 12°C o godzinie 17:00. Następnego dnia o 8:00 rurka fermentacyjna wypchnięta a na powierzchni piana. Aromaty i wygląd we wiadrze w normie.This Recipe Has Not Been Rated
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