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Marzen (20L)

Method: BIAB
Style: Märzen
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Wednesday August 25th 2021

Mack Mikrobryggeri Haakon Senior 25 l

by Kjeller 5

OG: 1.065 FG: 1.016 ABV: 6.4% IBU: 19

Kjeller 5 Klassisk Oktoberfest 25 L

by Kjeller 5

OG: 1.057 FG: 1.015 ABV: 5.5% IBU: 21

Original Gravity:

1.055

Final Gravity:

1.009

ABV (standard):

6.0%

IBU (tinseth):

19.2

SRM (morey):

13.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Muntons - Maris Otter2.5 kg Maris Otter	38	2.3	49.5%
1.50 kg	Ireks - Munich Malt1.5 kg Munich Malt	36.8	8	29.7%
0.25 kg	Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L	34	60	5%
0.30 kg	German - Melanoidin0.3 kg Melanoidin	37	25	5.9%
0.50 kg	Weyermann - Caramunich Type 20.5 kg Caramunich Type 2	34	45	9.9%
5.05 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Magnum (15 AA)8 g Magnum (15 AA) Hops	Pellet	15	First Wort	30 min	12.2	16.7%
20 g	Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA)	Pellet	3.6	Boil	20 min	5.24	41.7%
20 g	Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA)	Pellet	3.6	Boil	5 min	1.73	41.7%
48 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 g	Magnum (15 AA) (Pellet) 8 g Magnum (15 AA) (Pellet) Hops	12.2	16.7%
40 g	Yakima Valley Hops - Hallertau (Mittelfruh) (3.6 AA) (Pellet)	6.97	83.4%
48 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 L		Infusion	72 °C	67 °C	750 min
4 L		Sparge	--	76 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	0.95 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 142 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

9/22/2021: PBG 1.048 OG 1.055(14B) great color
9/26: ferm @ 15C, 7.8B (1.015, 5.3%)
9/29: raised to 16C to finish, 6.8B(1.008, 6.5%), reduce temp to 8C to lager, 1 week
10/2: Carbed @ 2.5barr for 24 hours, reduced to 1barr for serving. Great malty flavor.

3/3/2025: PB: 1.051 OG: 1.055 (14B), note to future self: split up grinding and brewing, makes the day start waaay better
3/9: ferm @ 17C 4d, raise to 19C. 7B (1.010, 6%)
3/12: FG: 7B (1.010 6%) kegging, cold crashed 3/9, gelatin added 3/10

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-03-12 13:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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