Brew Day: Bent Monk Marzen-June 10, 2009

Brewday: Bent Monk Marzen - June 10, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.055	Colour [SRM(EBC)]:	6.73(13.26)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	10.00

Preboil Values:

Mash water volume [ltr (gal)]:	19.42 (5.13)	Mash tun volume [ltr (gal)]:	28.98 (7.65)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.048

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.055	mash items only	1.055

Style: 3B. Oktoberfest

Description:

A simple recipe for Marzen/Oktoberfest.

Estimated Original Gravity[SG]: 1.055	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.53
Bitterness [IBU]: 10.00	Colour [SRM(EBC)]: 6.73 (13.26)
Balance: 0.378	BU:GU ratio: 0.182

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.025	45.45%	2962.09 (6.53)	45.76%
Munich Malt	1.010	18.18%	1148.97 (2.53)	17.75%
Vienna Malt	1.020	36.36%	2361.77 (5.21)	36.49%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Tettnang	4.50%	10.00	100.00%	26.93 (0.95)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Bavarian Lager - Wyeast 2206	medium-high	75.00%	8.00 (46.40)	14.00 (57.20)	9% ABV

Estimated required yeast cells (billion):

474.38

Dried yeast (gm):	25.23

No of liquid yeast(Wyeast/Whitelabs) packs:	5.05	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	672.87	(Assumes 25% trub and 94% viability)
One day settling	336.44	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	175.69	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	19.42 (5.13)	Mash tun volume required [ltr (gal)]:	28.98 (7.65)
Grain Weight [gms (lbs)]:	6472.84 (14.27)	Mash gravity @ 100% conversion [SG]:	1.053

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.07 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.22	14.50	67.79	79.54
2	14.50	14.50	27.89	32.73
Combined	19.72	29.00	47.84	56.14

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67