16th Brew - Märzen

Brew:	Marzen
Date:	8/16/2008
Weather:	Clear 70-75 degrees
Recipe:	PDF \| BTP
Pictures:	Click here to see the pictures
Notes:	4.5 liter started with 2 vials WL820. Decanted to 1/2 liter 2 additional vials of WL820 Pitched Used Tettnager and Liberty instead of Hallertau

Statistics

Time	Description
07:53 am	Began Filling and Heating HLT
07:58 am	HLT fill complete
08:26 am	HLT heated to 160 degres F
	3 tablespoons buffer 5.2 added
08:45 am	Dough-in Started
08:52 am	Dough-in Complete
	Started refilling HLT
	Started heating HLT
08:54 am	HLT filled to 11 gallons
09:00 am	HLT heated to 150 for HERMS
09:04 am	Started HERMS recirculation
	PH Reading: 5.42. Added 4 droppers of LA
	Primary step started at 148 degrees F
09:22 am	PH Reading: 5.2
10:34 am	Mash complete
	Mashout started
10:50 am	Mashout complet
	Sparge Started
11:35 am	Sparge complete.
	Began heating boil
	Pre-boil gravity: 1.060 @ 137 degrees F (~1.076 callibrated)
	Runnings: 1.012
12:00pm	Boil started
12:40 pm	1st Addition - 50 min - 2 oz Tettnager, 1 oz Liberty
01:10 pm	2nd Addition - 20 min - 1 oz liberty
01:20 pm	3rd Addition - Irish moss and Super moss
01:36 pm	Chill transfer started
02:08 pm	In freezer. Wort @ 176 degrees F
	ETC set at 152 degrees F

Date	Time	Description
08/16/08	08:00 pm	Pitched starter and 2 vials of WL820
08/17/08	08:00 pm	No activety. Oxygenated and added nutrients
08/18/08	09:30 am	Slow bubbling started.
08/21/08	06:42 pm	Bubble rate: 1 every 3-5 seconds
08/23/08	04:08 pm	Gravity: 1.042 sg
		Very sweet but definately good malt character
08/24/08	10:11 am	Decent amount of activity on top of wort
		Added 30 seconds of oxygen
08/31/08	12:00 pm	Gravity: 1.030 sg
09/06/08	08:00 pm	Gravity: 1.024 sg
09/15/08	08:15 pm	Gravity: 1.018 sg. Lots of DMS.
09/15/08	09:00 pm	Set freezer to 32 degrees F
09/22/08	07:45 pm	Dumped trube
October		Gravity: 1.013 sg