Recipe: Marzen in may
Style: 3B. OktoberfestDescription:
Marzen beer, primarily used to grow up yeast for a doppelbock
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.04%
Estimated Original Gravity [SG]: 1.050
Estimated Final Gravity [SG]: 1.013
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 20.00
Color [SRM(EBC)]: 6.85 (13.50)
BU:GU ratio: 0.399
Balance: 0.828
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
20.00 (0.04) Crystal Malt Dark (Bairds) 1.000 0.39%
1569.84 (3.46) Munich I Malt (Weyermann) 1.015 30.48%
1019.72 (2.25) Premium Pilsner Malt (Weyermann) 1.010 19.80%
2540.81 (5.60) Vienna Malt 1.025 49.33%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
24.21 (0.85) Perle 8.25% 20.00 100.00% 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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