Marzen – All Grain Primary

Statistics

Malts and Grains

Amount Malt/Grain %
7.90 pounds Vienna Malt (Weyermann) 61.5%
2.75 pounds Munich I (Weyermann) 21.4%
1.75 pounds Pilsner (Weyermann) 13.6%
0.45 pounds Caramunich II (Weyermann) 3.5%
12.85 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Tettnanger 60 min 3.0%
1.00 ounces Tettnanger 30 min 3.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Munich Lager Wyeast 2308 3500 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Double Decoction

Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Fermentation and Aging

Primary:
14 days @ 50° F
Secondary:
3 days @ 62° F
Age:
30 days @ 34° F

Humptoberfest

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 6    
Post-Boil Amount: 5.5    
Boil Time: 90    
OG: 1.060 / 14.7° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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