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Märzen

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.34 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Tim Hamersly
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday August 31st 2025
1.055
1.009
6.1%
36.3
9.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Viking - Munich Light5.75 lb Munich Light 36 6 49.8%
4.75 lb Weyermann - Barke Pilsner Malt4.75 lb Barke Pilsner Malt 37.03 1.75 41.1%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 8.7%
0.70 oz German - Acidulated Malt0.7 oz Acidulated Malt 27 3.4 0.4%
11.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Warrior0.5 oz Warrior Hops Pellet 15.4 Boil at 212 °F 90 min 30.18 20%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 10 min 6.11 80%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.01 g Oxblox3D Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
4 g CellarScience - FermFed Other Boil 10 min.
1.01 each Whirlfloc Water Agt Boil 10 min.
4 ml CellarScience - Silafine Fining Secondary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1.01 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 13 67 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.8 qt Strike 146 °F 146 °F 30 min
Temperature 158 °F 158 °F 30 min
7 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 6.64 26.6  
Mash volume with grains 7.56 30.2  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 2.4 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.34 29.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Clean kveik strain at 85 F for 5 days at 2-5 psi.
Or lager yeast at 70F under 10-15 psi for 7-10 days

Transfer to secondary with finings and cold crash and lager around 33 - 36 F for at least 2 weeks.

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  • Last Updated: 2026-01-18 06:08 UTC