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Weissdorner Marzen

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Mark E Tomusiak
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday May 17th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Barke Pilsner Malt4.5 lb Barke Pilsner Malt 37.03 1.75 40.9%
6 lb Bestmalz - BEST Munich6 lb BEST Munich 37 6.3 54.5%
0.25 lb Weyermann - Caramunich Type 20.25 lb Caramunich Type 2 34 45 2.3%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Tradition (Germany)0.75 oz Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 60 min 14.53 27.3%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 15 min 7.87 36.4%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Whirlpool 1 min 3.06 36.4%
2.75 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
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
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

5/23/26: Mashed in w/13 L water + 1.5 g CaCL2; 10' at 125 F. Raise to 147 F, draw decoction, usual procedure. Recombined at 40' to 155 F; held for about 40 minutes. Raise to 168 F then transferred to lauter. Sparge with water + 3 g CaCl2 + 1.5 ml lactic acid. Boiled, cooled to 65 F, then transferred to fermentor on top of yeast cake from previous lager (Rathaus). Fermentation starts quickly and vigorously, 50 F.

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  • Last Updated: 2026-05-24 22:39 UTC