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Ayinger Oktober Fest-Marzen 2026

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30.31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GrandPaD
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday August 1st 2024
1.056
1.011
5.9%
21.6
8.6
5.4
30.53
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Weyermann - Barke Pilsner Malt1 kg Barke Pilsner Malt 37.03 1.75 18.2%
2.40 kg Weyermann - Munich Type I2.4 kg Munich Type I $ 1.22 / lb
$ 6.46 		38 6 43.8%
1.70 kg Weyermann - Vienna Malt1.7 kg Vienna Malt $ 2.43 / lb
$ 9.11 		37 3.5 31%
0.25 kg German - CaraMunich II0.245 kg CaraMunich II 34 46 4.5%
0.14 kg German - Melanoidin0.14 kg Melanoidin 37 25 2.6%
5.49 kg / $ 15.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops $ 1.00 / oz
$ 0.99 		Pellet 4 Boil 90 min 14.9 57.1%
21 g Yakima Chief Hops - German Tettnang21 g German Tettnang Hops Pellet 4.5 Boil 30 min 6.74 42.9%
49 g / $ 0.99
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
1 each irish moss Water Agt Boil 3 min.
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
4 g Citric acid Water Agt Mash 1 hr.
0.20 ml fermcap s Water Agt Boil 90 min.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
$ 6.99 / each
$ 13.98
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 497 B cells required
$ 13.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 195.8 g       Temp: 23 °C       CO2 Level: 2.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.12 L Mash-in Strike 69 °C 67 °C 60 min
10.1 L Add to cover malt pipe Top Off 67 °C 67 °C 30 min
4 L Mash-out Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 23.9 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.3
Mash volume with grains 23.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.9 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 30.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 24
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Starter Size (L) 3 Gravity 1.037
Braukaiser - Stir Plate DME Required: 10.4 oz, 295.6 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.74
Ending Cell Count: 634 billion cells
Resulting Pitch Rate: 1.87M cells / mL / °P
Starter meets desired pitching rate!

Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Closed transfer to keg after fermenter cooled to about 45 F, two days rest, then add priming sugar under purge, close, seal lid at 30 psi, and carbonate at ambient for about two weeks, spunding valve at 23.5 psi. Then lager for 14-30 days at 35 F.

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  • Last Updated: 2026-07-20 19:08 UTC