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Bavarian Marzen Ale #9

185 calories 19.2 g 12 oz
Beer Stats
Method: Extract
Style: German Pils
Boil Time: 135 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Hoyt Brewing Co.
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created Sunday October 31st 2021
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - DME Pilsen Light10 lb DME Pilsen Light 3.50 / lb
45 2 100%
10 lbs / 35.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops 1.98 / oz
Leaf/Whole 10.9 Boil at 212 °F 120 min 48.55 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops 1.57 / oz
Leaf/Whole 3.6 Aroma at 212 °F 15 min 7.29 50%
4 oz / 7.10
Other Ingredients
Amount Name Cost Type Use Time
0.05 oz Burton Salts Water Agt Boil 0 min.
Imperial Yeast - G03 Dieter
1 Each
9.95 / each
Attenuation (custom):
Optimum Temp:
60 - 69 °F
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 209 B cells required
9.95 Yeast Pitch Rate and Starter Calculator
Method: dme       Amount: 10.3       Temp: 68 °F       CO2 Level: 0 Volumes
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Tap water filtered thru a Brita pitcher, with 1 tsp Burton salts added at start of heating water.
			    German Marzen Ale #9<br />
			       (Top fermented)<br />

			   <br />
			   <br />


10 Lbs Light Briess DME
2 oz fresh Magnum Hops (10.9 Alpha)
2 oz fresh Halleratau Mittelfruh Hops (3.6 Alpha)
1 package Imperial "Dieter" German Ale yeast (G03)

Boiled 8 gallons of water in large 12 gallon aluminum pot.
Added malt, and about 5 min after boil, added 2 oz magnum hops.

Hop schedule:
2 oz magnum hops added at start of boil, boiled for 2 hours.
@ 2 Hr mark, removed boiling hops, and added 2 oz mittelfruh, boiled for 15 min.

After boiling, 7 gallons of malt solution was remaining, and the extra boiling time gave the wort a nice, dark copper color. Removed hops, let malt drain from hop bags,
then discarded.

Let solution cool overnight, and about Noon the next day, added primary vessel to a bathtub full of 55 F. Water.
Pitched yeast after about 2 hours cooling in bathtub. Everything was sterile, including yeast bag, airlock parts, container, lid, and long stirring spoon. Ale was kept at 55 - 56 F during peak of
activity which was significant as the airlock had to be cleaned
every several hours due to foam getting up into the airlock and
clogging the airlock cap holes.

Ale was showing pressure on the airlock after about 12 hours.
24 hours later, head was rising and airlock started working more vigorously.
Primary container is kept in cool water at about 57-58 F, during peak of activity.
After head falls, water will be drained and temp raised to around 62 F.

After 7 days, temp was raised from 62 F to 66 F. and held there for the next 3 days for cleanup.

Bottled on 11th day. 2.3 atmospheres, using 10.3 oz light DME, dissolved in 2 cups boiled beer.

Carbonation in bottles at room temp. for 14 days. Chilled to 32 F. and left for 3 months. After aging, this ale is amazing!

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-03 10:36 UTC
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