Recipe: Bent Monk Marzen
Style: 3B. OktoberfestDescription:
A simple recipe for Marzen/Oktoberfest.
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.13%
Estimated Original Gravity [SG]: 1.051
Estimated Final Gravity [SG]: 1.013
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 19.22
Color [SRM(EBC)]: 7.33 (14.44)
BU:GU ratio: 0.377
Balance: 0.783
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
1568.04 (3.46) Munich Malt - 10L 1.015 29.98%
1019.72 (2.25) Pilsner Pale Malt (Barrett Burston) 1.010 19.50%
2642.44 (5.83) Vienna Malt 1.026 50.52%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
10.00 (0.35) Hallertau Hersbrucker 4.25% 4.22 21.97% 60.00
25.15 (0.89) Hallertau Tradition German 6.00% 15.00 78.03% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Bavarian Lager - Wyeast 2206 75.00% 8.00 (46.40) 14.00 (57.20)
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