Description
MARZEN
| Est Batch Size: 10 L | Est Bitterness: 20 IBU | Est Color: 33 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 13.5 L | Boil Time: 60 min End of Boil Vol: 11 L Final Bottling Vol: 10 L | Fermentation: Ale, Two Stage Efficiency: 65.00 % Est Mash Efficiency: 67.5 % |
Prepare for Brewing
- Hydrate yeast with 150 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 16.5 L
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.50 kg | CHÂTEAU VIENNA (5.5 EBC) | Grain | 1 | 55.6 % | 0.98 L |
| 0.50 kg | CHÂTEAU CARA GOLD® (120.0 EBC) | Grain | 2 | 18.5 % | 0.33 L |
| 0.50 kg | CHÂTEAU MUNICH (25.0 EBC) | Grain | 3 | 18.5 % | 0.33 L |
| 0.20 kg | CHÂTEAU ACID (9.5 EBC) | Grain | 4 | 7.4 % | 0.13 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 7 L of water at 75.7 C | 68.9 C | 45 min |
- Sparge Water Acid: None
- Batch sparge with 2 steps (2.5 L, 7 L) of 75.6 C water
- Add water to achieve boil volume of 13.5 L
- Estimated pre-boil gravity is 10 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 17.00 g | Saaz [3.75 %] – Boil 60.0 min | Hop | 5 | 16.8 IBUs | – |
| 8.00 g | Saaz [3.75 %] – Boil 15.0 min | Hop | 6 | 3.9 IBUs | – |
| 8.00 ml | Spindasol SB1 (End of Boil) | Fining | 7 | – | – |
- Estimated Post Boil Vol: 11 L and Est Post Boil Gravity: 13 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 8 | – | – |
- Measure Actual Original Gravity _______ (Target: 13 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 9 | – | – |
- Measure Final Gravity: _________ (Estimate: 4.163 Brix)
- Date Bottled/Kegged: ___________ Carbonation: Bottle with 50 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
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