Recipe: Bent Monk Marzen
Style: 3B. Oktoberfest
Description:
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| Target Volume [ltr (gal)]: 23.00 (6.08) | Alcohol By Volume: 5.53% |
| Estimated Original Gravity[SG]: | 1.055 | Estimated Final Gravity[SG]: | 1.014 |
| Estimated Attenuation: | 75.00% | Estimated Mash Efficiency: | 75.00% |
| 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% | 2549.31 (5.62) | 45.76% |
| Munich Malt | 1.010 | 18.18% | 988.86 (2.18) | 17.75% |
| Vienna Malt | 1.020 | 36.36% | 2032.65 (4.48) | 36.49% |
Hops
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | IBU(%) | Weight [gms (oz)] | Time(minutes) |
|---|---|---|---|---|---|
| Tettnang | 4.50% | 10.00 | 100.00% | 23.18 (0.82) | 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 |