Märzen

Brewer: Steven Ouzts & Zach Zanassi
Batch Size: 11.00 gal	Style: Märzen ( 6A)
Boil Size: 14.24 gal	Style Guide: BJCP 2015
Color: 11.6 SRM	Equipment: Ouzts - RIMS 10gal
Bitterness: 22.3 IBUs	Boil Time: 60 min
Est OG: 1.057 (14.1° P)	Mash Profile: Ouzts - RIMS, Single Infusion w/ M/O
Est FG: 1.010 SG (2.7° P)	Fermentation: Lager, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.99 gal	House_003	Water	1
7.00 ml	Lactic Acid (Mash 60 min)	Misc	2
5.31 g	Calcium Chloride (Mash 60 min)	Misc	3
3.60 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
3.57 g	Baking Soda (Mash 60 min)	Misc	5
0.95 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
18 lbs	Munich I (Weyermann) (7.1 SRM)	Grain	7
2 lbs	BEST Vienna (BESTMALZ) (4.6 SRM)	Grain	8
8.00 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	9
4.00 oz	Melanoiden Malt (20.0 SRM)	Grain	10
2.00 oz	Carafa Special III (Weyermann) (470.0 SRM)	Grain	11
4.91 g	Calcium Chloride (Sparge 60 min)	Misc	12
4.00 ml	Lactic Acid (Sparge 60 min)	Misc	13
3.33 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
3.30 g	Baking Soda (Sparge 60 min)	Misc	15
0.88 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	16
3.00 oz	Tettnang [4.5%] - Boil 60 min	Hops	17
2.0 pkgs	Bavarian Lager (Wyeast Labs #2206)	Yeast	18
2.0 pkgs	Harvest (Imperial Yeast #L17)	Yeast	19

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