Märzen Recipe - MARZEN -- BRULOSOPHY RECIPE USING KOLSCH YEAST

Recipe Info

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MARZEN -- BRULOSOPHY RECIPE USING KOLSCH YEAST

by on
All Grain
9 Liter(s)
16.5708 Liter(s)
90 min
75%
Mash at ~152?F for 60 minutes (4.75 gallons) – Sparge with 170?F water (4.5 gallons) – Chill to 56?F prior to pitching yeast starter – Ferment at 58?F for 4-5 days then ramp up to 65? over the next few days – Cold crash for 48 hours after FG is stable (10-14 days) – Package, carbonate, enjoy!

Fermentables

48% - Vienna - US
1
36
4
Mash
25% - Munich - Light 10L - US
0.5241
35
10
Mash
22% - Pilsner - DE
0.4572
38
1
Mash
4% - Crystal 60L - UK
0.09
34
60
Mash

Hops

Saaz
10
Pellet
Boil
60 min(s)
3.8
10.5
Saaz
10
Pellet
Boil
30 min(s)
3.8
8.1
Saaz
8
Pellet
Boil
15 min(s)
3.8
4.2

Yeast

White Labs German Ale/Kölsch WLP029
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

MARZEN -- BRULOSOPHY RECIPE USING KOLSCH YEAST
Märzen
  • 9.00 Gallons Liters Batch Size
  • 16.57 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.052 OG
  • 1.013 FG
  • 22.8 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 9.2° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 173 per 12oz Calories
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