Brewer's Friend

Print

Märzen

194 calories 18.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.64 gallons
Post Boil Size: 6.33 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
URL: https://homebrewersassociation.org/homebrew-recipe/dans-marzen/
Created: Monday May 18th 2026
Similar Recipes

Zoigl

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

Marzen Recipe

by danduchene

OG: 1.059 FG: 1.014 ABV: 5.8% IBU: 23

Stocktoberfest

by Herr Braumeister

OG: 1.056 FG: 1.010 ABV: 6.1% IBU: 25

1.059
1.013
6.1%
21.9
10.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 36.3 1.9 52.9%
2 lb Great Western - American Munich2 lb American Munich 35.4 7.94 15.1%
2 lb US - Munich 92 lb Munich 9 36 9 15.1%
1 lb Weyermann - Aromatic Malt1 lb Aromatic Malt 35 20 7.6%
0.93 lb Weyermann - Munich Type I0.925 lb Munich Type I 38 6 7%
5 oz Weyermann - Caramunich Type 35 oz Caramunich Type 3 34 57 2.4%
13.24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Hallertau Tradition (Germany)33 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 60 min 21.89 100%
33 g / $ 0.00
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
* Distilled Water
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 1.75 qt/lb 5.79 23.2  
Mash volume with grains 6.85 27.4  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.64 30.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.33 25.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.33 g | 25.3 qt) 5.5 22  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures. Mash out at 172°F (78°C). Boil 90 minutes. Ferment for seven days at 48°F (9°C), lower to 43°F (6°C) for four days, then reduce temperature by 2°F (1°C) a day until at 32°F (0°C). Lager for six weeks.

Last Updated and Sharing
 
24
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-05-18 19:26 UTC