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Marzen

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.94 gallons
Post Boil Size: 7.07 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 77.6% (brew house)
Source: DMCii
Hop Utilization: 35%
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday August 24th 2026
1.065
1.011
7.2%
21.1
8.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Vienna5.75 lb Vienna 37 4 39%
4.75 lb Munich4.75 lb Munich 37 6 32.2%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 23.7%
0.75 lb Briess - Dark Munich Malt 30L0.75 lb Dark Munich Malt 30L 36 30 5.1%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 12.2 Boil 60 min 15.36 29.4%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 30 min 4.33 47.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 15 min 1.4 23.5%
4.25 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 783 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Basic Marzen water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 6 1 0 9
0.47g calcium chloride per gallon
0.37g gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.12 gal Single step mash Strike 161 °F 153 °F 60 min
4.6 gal Sparge Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.45 25.8  
Mash volume with grains 7.63 30.5  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 3.8 g | 15.2 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.16 g | 32.6 qt) 8.94 35.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.07 28.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Total: 11.03 44.1
Equipment Profile Used: System Default
 
Notes

pH stayed between 5.37 and 5.41 all the way through mashing.

1.060 OG is corrected OG- Original recipe had calculated abv incorrectly- in an effort to get closer to style 1 gallon water intended for sparge was added directly to the wort.

Waiting for 58F to pitch 2 packs of 34/70.

Ferment schedule-
-Day 1- At 58f pitch yeast and start at-0 psi
-Day 2 to 3- increase pressure to 10-12 psi at 62f
-Day 4 to 5- increase pressure to 12-15 psi at 65f
-Day 6 to 8- hold pressure 15 psi at 68f for D.R.
-Day 9 to 10 cold crash to 34f at 15 psi and then package to lager further in keg

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  • Last Updated: 2026-09-17 00:31 UTC