My Favorite Marzen 2 Beer Recipe | Extract Märzen | Brewer's Friend
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My Favorite Marzen 2

188 calories 18.6 g 12 oz
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Beer Stats
Method: Extract
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.105 (recipe based estimate)
Post Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Source: Robert Green
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Sunday February 14th 2021
1.057
1.013
5.8%
16.7
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Munich6.6 lb Liquid Malt Extract - Munich 35 8 65.3%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 5%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 9.9%
8.10 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 9.9%
1 lb Honey Malt1 lb Honey Malt 37 25 9.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Huell Melon1 oz Huell Melon Hops Pellet 6.2 Boil 60 min 13.1 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 20 min 3.58 50%
2 oz / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"My Favorite Marzen 2" Märzen beer recipe by Robert Green. Extract, ABV 5.76%, IBU 16.69, SRM 10.93, Fermentables: (Liquid Malt Extract - Munich, Maltodextrin, Dry Malt Extract - Extra Light) Steeping Grains: (Caramel / Crystal 20L, Honey Malt) Hops: (Huell Melon, Hallertau Mittelfruh)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-14 19:12 UTC
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