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Märzen

Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Tim Hamersly
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Sunday August 31st 2025

Zoigl

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

Marzen

by bricio

OG: 1.058 FG: 1.011 ABV: 6.1% IBU: 20

Marvin the Märzen

by mgobirch

OG: 1.057 FG: 1.015 ABV: 5.6% IBU: 17

Original Gravity:

1.060

Final Gravity:

1.010

ABV (standard):

6.6%

IBU (tinseth):

18.5

SRM (morey):

9.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.75 lb	Viking - Munich Light5.75 lb Munich Light	36	6	48.1%
5 lb	Weyermann - Barke Pilsner Malt5 lb Barke Pilsner Malt	37.03	1.75	41.8%
1 lb	German - CaraMunich I1 lb CaraMunich I	34	39	8.4%
3.40 oz	German - Acidulated Malt3.4 oz Acidulated Malt	27	3.4	1.8%
11.96 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Yakima Valley Hops - Warrior0.2 oz Warrior Hops	Pellet	15.4	Boil at 212 °F	90 min	12.29	9.1%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	2.3	Boil	10 min	6.22	90.9%
2.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Yakima Valley Hops - Warrior (Pellet)	12.29	9.1%
2 oz	Hallertau Mittelfruh (Pellet)	6.22	90.9%
2.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
27.5 qt	Strike	146 °F	146 °F	30 min
	Temperature	158 °F	158 °F	30 min
6.7 qt	Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 2.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablets	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Oxblox3D	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
4 g	CellarScience - FermFed	Other	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
4 ml	CellarScience - Silafine	Fining	Secondary	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 293 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Whole Foods RO

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	3	13	67	68	0
Mash Chemistry and Brewing Water Calculator

Notes

Clean kveik strain at 85 F for 5 days at 2-5 psi.
Or lager yeast at 70F under 10-15 psi for 7-10 days

Transfer to secondary with finings and cold crash and lager around 33 - 36 F for at least 2 weeks.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-08-31 17:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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