Märzen 1.5

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.50 galStyle: Märzen (6A)
Boil Size: 8.53 galStyle Guide: BJCP 2021
Color: 7.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 20.5 IBUsBoil Time: 120 min
Est OG: 1.054 (13.2° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.010 SG (2.7° P)Fermentation: Lager, Two Stage
ABV: 5.7%Taste Rating: 40.0

Ingredients
Amount Name Type #
9.84 gal Reverse Osmosis Water 1
1.22 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.38 g Calcium Chloride (Mash 60 min) Misc 3
0.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2 lbs Munich Malt, Germany (Avangard) (7.5 SRM) Grain 5
3 lbs Vienna Malt (Avangard) (3.0 SRM) Grain 6
4 lbs 8.00 oz Floor-malted Bohemian Pilsner (1.9 SRM) Grain 7
8.00 oz Dark Munich (20.0 SRM) Grain 8
0.80 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 9
1.18 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 10
2.29 g Calcium Chloride (Sparge 60 min) Misc 11
0.67 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 12
0.50 oz Saaz [1.7%] - First Wort Hops 13
1.35 oz Saaz [2.2%] - First Wort Hops 14
0.55 oz Hallertauer Mittelfrueh [2.7%] - Boil 15 min Hops 15
0.72 oz Saaz [2.2%] - Boil 15 min Hops 16
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 17
6.00 oz DME Pilsen Light (Briess) [Whirlpool] (2.0 SRM) Dry Extract 18
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 19
1.00 items Clarity Ferm (White Labs) (Primary 7 days) Misc 20
0.50 tsp Gelatin (Secondary 5 hours) Misc 21

Notes

2024 2.5 L starter with 6.2 oz DME for W 34/70. Mash in with 0.57 g gypsum, 0.79 g CaCl2, 0.34 g epsom salt, 0.5 mL lactic acid 2nd infusion with 0.22 g gypsum, 0.31 g CaCl2, 0.13 g epsom salt, 0.4 mL lactic acid 3rd infusion with 0.12 g gypsum, 0.17 g CaCl2, 0.08 g epsom salt, and 0.2 mL lactic acid. Mash out infusion: add Carafa Special III with 0.35 g gypsum, 0.49 g CaCl2, 0.2 g epsom salt, 0.7 mL lactic acid Batch sparge with 0.6 g gypsum, 0.85 g CaCl2, 0.36 g epsom salt, and 1.3 mL lactic acid Target water: (Ca ppm) 49 (Mg ppm) 4 (Na ppm) 0 (Cl ppm) 59 (SO4 ppm) 52 Ratio 1.13 Ferment @50°F until 1.016. Then slowly ramp to 60 °F. Then move to ambient to finish. Cold crash for 2 days. Transfer to keg with clear beer draft system and campden tablet (apply 15 psi after transfer). Lager for ~4 weeks. Transfer to serving keg with clear beer draft system and campden tablet. 9/2: mash temps of 131 °F / 148 °F / 153 °F / 163 °F. 1.051, 5.5 gal. Added 6 oz of DME to boost to 1.054. 9/3: pitched yeast with clarity ferm and 90 s pure O2 at 0.5 L/min. 52.5 °F. 9/4: CO2 activity started in am. 9/8: 1.026. Plenty of activity. 9/11: 1.016. increased temp to 53 °F in AM. Up to 54 °F in PM. 9/12: 55 °F in AM. 56 °F in PM. 9/14: 58 °F in AM. 60 °F in PM. 9/15: 62 °F. 9/16: 63 °F. 9/17: started crashing. 9/20: reached 39.6 °F. 9/24: 1.012. keg with gelatin, campden tablet, clear beer draft system, and quick carb lid. 9/30: pretty solid! Water is slightly off. Mildly acidic finish that accentuates bitterness a bit too much. Malt character is great though and beautiful color. 11/13: has become really great as it sits and lagers. Beautiful color and nice toasty malt character without any caramel. Possibly a bit too much Noble hop bitterness. Likely resolves with a higher OG.

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