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Märzen

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Palmer and I
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Sunday August 18th 2019

Spaten Clone

by Jonathan.Burris

OG: 1.055 FG: 1.011 ABV: 5.8% IBU: 21

Stocktoberfest

by Herr Braumeister

OG: 1.060 FG: 1.010 ABV: 6.6% IBU: 24

Oktoberfest

by aochsner

OG: 1.059 FG: 1.018 ABV: 5.5% IBU: 24

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

22.6

SRM (morey):

11.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Munich - Light 10L7 lb Munich - Light 10L	33	10	50%
4 lb	American - Pale 2-Row4 lb Pale 2-Row	37	1.8	28.6%
1 lb	American - Aromatic Malt1 lb Aromatic Malt	35	20	7.1%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	7.1%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	7.1%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	11.21	33.3%
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	20 min	10.18	50%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Whirlpool	0 min	1.17	16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Hallertau Mittelfruh (Pellet)		22.56	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	B-amylase Rest	Infusion	--	150 °F	30 min
1.5 gal		Decoction	--	212 °F	20 min
4 gal	A-amylase Rest	Infusion	--	155 °F	30 min
4 gal		Fly Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.25 tsp	Yeast Energizer	Other	Boil	15 min.
0.50 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	15 min.
0.50 tsp	Gelatin Fining	Fining	Boil	15 min.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

I got the original version of this recipe from John Palmer's How to Brew, then simplified it a bit.

Palmer, John (2017). How to Brew (4th ed.). Brewers Publications, USA. Pg.424-5.

Last Updated and Sharing

269

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Brews

Public: Yup, Shared
Last Updated: 2019-08-18 06:53 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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