Märzen 58 vs 68 pitch 
All Grain Recipe
Submitted By: Mskills (Shared)
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| Brewer: Matt Skillstad | |
| Batch Size: 6.00 gal | Style: Märzen (6A) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2015 |
| Color: 8.6 SRM | Equipment: 12gal BIAB (22gal brewbuilt) |
| Bitterness: 27.3 IBUs | Boil Time: 30 min |
| Est OG: 1.057 (13.9° P) | Mash Profile: 154, 40min BIAB mash |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs |
-Pilsen Synergy Select (Briess) (1.8 SRM) |
Grain |
1 |
| 6 lbs |
-Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 8.00 oz |
-Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
3 |
| 8.00 oz |
-Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
4 |
| 1.25 oz |
- Northern Brewer US [6.8%] - First Wort |
Hops |
5 |
| 0.50 oz |
- Northern Brewer US [6.8%] - Boil 10 min |
Hops |
6 |
| 2.0 pkgs |
- Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
7 |
Taste Notes
Trials 10
Correct 5
Impressions: both very good & basically the same to me. At times there warm pitch seems slightly more fruity & sharper, but not enough to be certain.
Malty, beady good, smooth, not too sweet. Clean, light brown sugar malt & lightly fruity yeast blend.
Next time, maybe more Munich instead of aromatic, German malts, a little medium crystal or something to give it more rounded sweetness. Would need more bitterness too if crystal is added. Notes
Brewed: 8-14-20
Mill grain
Collect water, begin heating
Add minerals & acid
-Weigh hops,
-Sanitize Fermenters
Strlike: 156
Grain temp 88
Mash temp: 153 40min
Start time: 8:15
Pull bag & flame on:
-Fermcap, hops
-PreBoil: 14@ 1053
-pH actual: 5.58 15min into mash
-pH target: 5.5
-clean BIAB
Boil: 30min (loose hops)
-start boil: 9:25
-(10min) chiller in kettle, whirlflock, nutrient
Flameout:
-Final vol & OG: 12.25 @ 1057
-Chill w/ hydra
-Whirlpool rest? 5min
Pitch yeast:
Anvil- 68 10:45pm 8/14
DBS- 58 10:20am 8/15(12 hrs later)
-temp control: 52
-aeration: no
-rehydrate: no
8/15, 55 warm pitch (anvil) started bubbling sometime during nap.
8/16 am 52, warm pitch going slow & steady cold pitch just started bubbling
8/17 am 52 warm pitch bubbling steadily & cool pitch bubbling slowly.
8/20 am 52, warm pitch pretty much done bubbling, but cold pitch still bubbling
8/21 am 52, stopped bubbling, put on counter to warm up to 66ish room temp slowly some slight sulphur just starting to show.
8/29 66 fg 1010 both, warm pitch 4.42ph, cold pitch 4.51ph. keg, via closed pressure transfer. Into starsan purge kegs. Chill overnight & burst carb 35psi/24hrs @ 35deg. Disconnect.This Recipe Has Not Been Rated
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