Märzen Recipe - Pickel Festbier

Recipe Info

Recipe Image

Pickel Festbier

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
90 min
71%
Inspired by the Picklehaube Festbier recipe in Zymergy 2015, adjusted hop build due to unexpectedly low AA values. Ended up using left over goldings to make up bitterness.

Fermentables

61% - 2-Row - US
7.2
37
1
Mash
35% - Vienna - DE
4.1
37
4
Mash
4% - Melanoidin Malt - US
0.48
37
20
Mash

Hops

Hallertau
0.77
Pellet
Boil
90 min(s)
2.5
6.7
Hallertau
0.3
Pellet
Boil
90 min(s)
3.5
3.7
East Kent Goldings
0.45
Pellet
Boil
90 min(s)
5.7
9.0
Tettnang
1
Pellet
Boil
10 min(s)
2
2.4
Hallertau
0.23
Pellet
Boil
10 min(s)
2.5
0.7

Yeast

Wyeast Bavarian Lager 2206
75%

Other Stuff

Distilled Water
10
gal
Mash
Chalk
3.2
each
Mash
Baking Soda
1.3
each
Mash
Epsom Salt
0.5
each
Mash
Whirlfloc Tablet
0.5
each
Mash

Mash Steps

Saccharification Rest
Infusion
154
60 min
Mash-Out
Infusion
168
10 min

Special Instructions

1.
Build Water Up from Spring
2.
Primary - 14 days @ 49F
3.
Primary - Ramp up 3 days to 55F
4.
Secondary - 75 days @ 35F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Pickel Festbier
Märzen
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.056 OG
  • 1.014 FG
  • 22.4 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 5.2° SRM Color
  • 71% Efficiency
  • 5.4% ABV Alcohol
  • 189 per 12oz Calories
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