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Magnificent Marzen

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.06 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Thursday February 3rd 2022

Zoigl

OG: 1.051 FG: 1.009 ABV: 5.6% IBU: 21

Märzen

by Rey R

OG: 1.061 FG: 1.008 ABV: 6.9% IBU: 20

Munich SMASH

by NorthWest Small Batch Brewing

OG: 1.055 FG: 1.011 ABV: 5.7% IBU: 23

Original Gravity:

1.059

Final Gravity:

1.015

ABV (standard):

5.8%

IBU (tinseth):

19.3

SRM (morey):

10.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	United Kingdom - Crystal 45L1 lb Crystal 45L	34	45	9.5%
4.75 lb	Weyermann - Munich Type I4.75 lb Munich Type I	38	6	45.2%
4.75 lb	Muntons - Maris Otter4.75 lb Maris Otter	38	2.3	45.2%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.2	Boil	60 min	15.77	66.7%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	3.49	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)	15.77	66.7%
0.50 oz	Hallertau Mittelfruh (Pellet)	3.49	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 qt		Batch Sparge	164 °F	154 °F	60 min

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

201502 Somerville MA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Start fermentation at 50F for 48 hours and raise the temp one degree per day for 10 days. After 12 days, it should now be about 60F. Move the fermentor to a warm area for 9 days, then cold crash it at 34F to clear it up. Bottle or keg. Beer should be optimal in about 12 weeks.

Last Updated and Sharing

296

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Brews

Public: Yup, Shared
Last Updated: 2024-08-13 14:17 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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