Lucky #13

 

Lucky #13 is a Rye Lager belonging to BJCP categories 23 and 3B. It pushes the boundaries of traditional Märzens through the inclusion of rye, and a higher alcohol content. The rye lends it an untraditional herbal/spiced flavor that borders on caramel— a characteristic that should not be present in traditional Märzens. However, the flavor is not overly dominant. It is mildly bitter, with a medium body, moderate herbal/spiced malt flavor, and little hop aroma.


All-Grain RecipeExtract RecipePackaging
Recipe Files (BeerXML and .bar)
Style: 3B-European Amber Lager-Oktoberfest/Marzen

Recipe Overview

Wort Volume Before Boil: 30.00 qts
Wort Volume After Boil: 22.00 qts
Volume Transferred: 20.00 qts
Water Added: 0.00 qts
Volume At Pitching: 20.00 qts
Final Batch Volume: 20.00 qts
Expected Pre-Boil Gravity: 1.051 SG
Expected OG: 1.069 SG
Expected FG: 1.017 SG
Expected ABV: 7.0 %
Expected ABW: 5.5 %
Expected IBU (using Tinseth): 34.3
Expected Color: 13.3 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 53 degF

Fermentables
US 2-Row Malt 7lb 0oz (50.0 %) In Mash/Steeped
US Munich 10L Malt 2lb 0oz (14.3 %) In Mash/Steeped
German CaraMunich I 2lb 0oz (14.3 %) In Mash/Steeped
German CaraRed 1lb 8oz (10.7 %) In Mash/Steeped
US Rye Malt 1lb 8oz (10.7 %) In Mash/Steeped

Hops
US Mount Hood (5.5 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Yeast: Wyeast 2633-Octoberfest Lager Blend

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins

Recipe Notes

Recipe Files (BeerXML and .bar)
Style: 3B-European Amber Lager-Oktoberfest/Marzen

Recipe Overview

Wort Volume Before Boil: 12.00 qts
Wort Volume After Boil: 11.00 qts
Volume Transferred: 11.00 qts
Water Added: 9.00 qts
Volume At Pitching: 20.00 qts
Final Batch Volume: 20.00 qts
Expected Pre-Boil Gravity: 1.055 SG
Expected OG: 1.069 SG
Expected FG: 1.017 SG
Expected ABV: 7.0 %
Expected ABW: 5.5 %
Expected IBU (using Tinseth): 34.4
Expected Color: 13.4 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 53 degF

Fermentables
US Munich 10L Malt 1lb 12oz (15.9 %) In Mash/Steeped
German CaraMunich I 1lb 12oz (15.9 %) In Mash/Steeped
German CaraRed 1lb 6oz (12.4 %) In Mash/Steeped
US Rye Malt 1lb 6oz (12.4 %) In Mash/Steeped
Extract – Light Liquid Malt Extract 4lb 12oz (43.3 %) Start Of Boil

Hops
US Mount Hood (5.5 % alpha) 3.24 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Yeast: Wyeast 2633-Octoberfest Lager Blend

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

Recipe Notes