Märzen 1.3

All Grain Recipe

Submitted By: ashore13 (Shared)
Members can download and share recipes

Brewer: Andrew Shore
Batch Size: 5.00 galStyle: Märzen (6A)
Boil Size: 7.88 galStyle Guide: BJCP 2015
Color: 8.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.6 IBUsBoil Time: 120 min
Est OG: 1.056 (13.8° P)Mash Profile: Triple Infusion, Medium Body
Est FG: 1.012 SG (2.9° P)Fermentation: Lager, Two Stage
ABV: 5.9%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 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

2021 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. 8/7: pitched yeast. Prolonged lag phase. 8/14: 1.038.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine