Maßkrug Märzen (2021 version)

All Grain Recipe

Submitted By: MikeLastort (Shared)
Members can download and share recipes

Brewer: Mike
Batch Size: 5.00 gal	Style: Märzen ( 6A)
Boil Size: 5.96 gal	Style Guide: BJCP 2015
Color: 12.4 SRM	Equipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 21.7 IBUs	Boil Time: 90 min
Est OG: 1.065 (15.9° P)	Mash Profile: Decoction Mash, Triple, Lager
Est FG: 1.020 SG (5.0° P)	Fermentation: Lager, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.40 gal	HomeMaster RO	Water	1
8.00 ml	Lactic Acid (Mash 60 min)	Misc	2
4.29 g	Baking Soda (Mash 60 min)	Misc	3
1.02 g	Calcium Chloride (Mash 60 min)	Misc	4
0.91 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
7 lbs	Munich I (Weyermann) (7.1 SRM)	Grain	6
2 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	7
2 lbs	Vienna Malt (Weyermann) (3.0 SRM)	Grain	8
1 lbs	Caramunich I (Weyermann) (51.0 SRM)	Grain	9
2.65 g	Baking Soda (Sparge 60 min)	Misc	10
0.63 g	Calcium Chloride (Sparge 60 min)	Misc	11
0.56 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
1.00 oz	Hallertauer Mittelfrueh [4.0%] - Boil 60 min	Hops	13
1.00 oz	Hersbrucker [2.2%] - Boil 15 min	Hops	14
1.00 oz	Tettnang [4.4%] - Boil 5 min	Hops	15
2.0 pkgs	Octoberfest/Marzen Lager (White Labs #WLP820)	Yeast	16

Notes

3/23 - brew, put in 50F fermentation chamber 3/24 - 50F pitch yeast, primary fermentation for 1 week 4/1 - 53F 4/2 - 56F 4/3 - 59F 4/4 - 62F 4/5 - 65F diacetyl rest for 1 week 4/13 - 62F 4/14 - 59F 4/15 - 56F 4/16 - 53F 4/17 - 50F 4/17 - 47F 4/19 - 44F 4/20 - 41F 4/21 - 38F 4/22 - keg and start lagering in 38F chest freezer (note - realized I was way too low on estimated OG and final ABV%, and decided to add another pound of Vienna at the final step of the mash. Allowed it to mash at around 148F for another 30 minutes before I sparged)

BeerSmith™ Recipes and Web Editor