Club Brew 2016 – Marzen

Type: All Grain
Batch Size: 5.55 gal
Boil Size: 6.60 gal
Boil Time: 60 min
End of Boil Vol: 5.81 gal
Final Bottling Vol: 5.15 gal
Fermentation: Lager, Three Stage

Amt Name Type # %/IBU
7.85 gal Munich, Germany Water 1 –
6.23 g Chalk (Mash 60.0 mins) Water Agent 2 –
2.82 g Baking Soda (Mash 60.0 mins) Water Agent 3 –
1.08 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 –
5 lbs Pilsner (Weyermann) (1.7 SRM) Grain 5 38.5 %
4 lbs Munich I (Weyermann) (7.1 SRM) Grain 6 30.8 %
3 lbs Vienna Malt (3.5 SRM) Grain 7 23.1 %
1 lbs Crystal, Medium (Simpsons) (55.0 SRM) Grain 8 7.7 %
1.60 oz Hallertau [2.50 %] – Boil 60.0 min Hop 9 11.8 IBUs
0.17 oz Magnum [14.00 %] – Boil 60.0 min Hop 10 7.0 IBUs
0.25 oz Mt. Hood [5.10 %] – Boil 10.0 min Hop 11 1.4 IBUs
0.40 oz Mt. Hood [5.10 %] – Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124.21 … Yeast 13 –

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 20.2 IBUs
Est Color: 10.4 SRM

Measured Original Gravity: 1.060
SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.6 %

Sparge Water: 3.70 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.73
Measured Mash PH: 5.20

Name Description Step Temperature Step Time
Saccharification Add 18.41 qt of water and heat to 152.6 F ove… 152.6 F 60 min
Mash Out Heat to 167.0 F over 4 min 167.0 F 10 min

Sparge: Fly sparge with 3.70 gal water at 168.0 F

Carbonation Type: Keg
Pressure/Weight: 14.89 PSI
Keg/Bottling Temperature: 45.0 F
Volumes of CO2: 2.5