Märzen 1.3 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.00 gal | Style: Märzen (6A) |
| Boil Size: 7.88 gal | Style Guide: BJCP 2015 |
| Color: 8.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 22.8 IBUs | Boil Time: 120 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Triple Infusion, Medium Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Lager, Two Stage |
| ABV: 5.8% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.37 gal |
Rockville, MD |
Water |
1 |
| 0.27 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 0.87 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 3 lbs 8.00 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
5 |
| 3 lbs 8.00 oz |
Floor-malted Bohemian Pilsner (1.9 SRM) |
Grain |
6 |
| 3 lbs |
BEST Munich Dark (BESTMALZ) (14.2 SRM) |
Grain |
7 |
| 1.20 oz |
Tettnang [3.9%] - First Wort |
Hops |
8 |
| 0.24 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
9 |
| 0.76 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
10 |
| 0.87 g |
Calcium Chloride (Boil 60 min) |
Misc |
11 |
| 0.50 oz |
Tettnang [3.9%] - Boil 15 min |
Hops |
12 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 1.0 pkgs |
Octoberfest Lager Blend (Wyeast Labs #2633) |
Yeast |
14 |
| 0.50 tsp |
Gelatin (Secondary 5 hours) |
Misc |
15 |
Notes
2022
2.2 L starter with 6.2 oz DME for WLP838.
Mash in with 1.3 g epsom salt, 1.6 g CaCl2, and 1 mL lactic acid.
Boil each decoction for 5 min.
Batch sparge with 0.6 g epsom salt and 0.75 g CaCl2 per batch.
Target water:
(Ca ppm) 68
(Mg ppm) 12
(Na ppm) 22
(Cl ppm) 74
(SO4 ppm) 54
Ratio 1.36
Quick lager method fermentation. Cold crash for 2 days. Transfer to serving keg with clear beer draft system, gelatin, and campden tablet. Burst carb.
8/5: accidentally added all water salts and lactic acid with first infusion. Only added campden tablet the rest of the way. Mash temps of 128°F/150.6°F/152°F. 1.055, 5 gal. SP is 50°F with dip tube converted to thermowell.
8/7: pitched yeast. Prolonged lag phase.
8/14: 1.038.
8/15: 1.033.
8/16: 1.031. Moved to ambient to finish. Clean, malty. Very excited about this one.
8/19: already down to 1.014.
8/22: 1.012. No noticeable activity. Transferred to keezer to cold crash.This Recipe Has Not Been Rated
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