077 - Marzen (OSLO kveik) - Recipe

077 - Marzen (OSLO kveik)

Batch Size: 5.50 gal	Style: Märzen ( 6A)
Boil Size: 7.05 gal	Style Guide: BJCP 2015
Color: 11.2 SRM	Equipment: TTBC
Bitterness: 21.8 IBUs	Boil Time: 60 min
Est OG: 1.057 (14.0° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)	Fermentation: OSLO Kveik
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.45 gal	Distilled Water	Water	1
2.09 g	Calcium Chloride (Mash 60 min)	Misc	2
1.19 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.06 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.81 g	Baking Soda (Mash 60 min)	Misc	5
0.11 g	Salt (Mash 60 min)	Misc	6
4 lbs 12.00 oz	Munich Malt (9.0 SRM)	Grain	7
4 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	8
2 lbs 12.00 oz	Vienna Malt (3.5 SRM)	Grain	9
12.00 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	10
4.00 oz	Aromatic Malt (26.0 SRM)	Grain	11
2.40 g	Calcium Chloride (Sparge 60 min)	Misc	12
1.36 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
1.22 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
0.92 g	Baking Soda (Sparge 60 min)	Misc	15
0.12 g	Salt (Sparge 60 min)	Misc	16
1.00 oz	Hallertauer [5.0%] - Boil 60 min	Hops	17
1.00 oz	Hallertauer [5.0%] - Boil 10 min	Hops	18
1.0 pkgs	Voss Kveik (Omega #OYL-062)	Yeast	19

Kegged after 7 days. Hydrometer sample was hard to gauge for flavor since it was 85’F. Looking forward to trying it chilled and carbed.