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Märzen for Kiwis

Method: BIAB
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.7 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Dilger
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Monday November 10th 2025

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.4%

IBU (tinseth):

22.1

SRM (morey):

10.9

Mash pH

5.5

Cost $

42.30

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1,000 g	Weyermann - Pilsner1000 g Pilsner	$ 4.95 / kg $ 4.95	36	1.5	20.6%
1,200 g	Weyermann - Munich Type I1200 g Munich Type I	$ 4.95 / kg $ 5.94	38	6	24.7%
1,000 g	Weyermann - Vienna Malt1000 g Vienna Malt	$ 4.95 / kg $ 4.95	37	3.5	20.6%
500 g	Weyermann - Carapils500 g Carapils	$ 5.95 / kg $ 2.98	34.5	2.1	10.3%
700 g	Weyermann - Caramunich Type 2700 g Caramunich Type 2	$ 5.95 / kg $ 4.17	34	45	14.4%
300 g	Maltodextrin300 g Maltodextrin	$ 6.95 / kg $ 2.09	39	0	6.2%
150 g	Weyermann - Acidulated150 g Acidulated	$ 7.95 / kg $ 1.19	27	3.4	3.1%
4,850 g / $ 26.26

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
45 g	Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops	$ 0.11 / g $ 4.95	Pellet	3.75	Boil	60 min	22.12	100%
45 g / $ 4.95

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Hallertau Mittelfruh (Pellet)	$ 0.11 / g $ 4.95	22.12	100%
45 g / $ 4.95

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Protafloc	$ 0.14 / g $ 0.14	Fining	Boil	15 min.
$ 0.14

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:	$ 10.95 / each $ 10.95
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

$ 10.95 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Papaioea Park Tap, Palmerston North

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
38	7	15	21	12	44.6
Mash Chemistry and Brewing Water Calculator

Notes

W-34/70 yeast is known for handling high temperatures without bad flavors. But it is still best to use a pressure fermenter (FermZilla) to be sure it doesn't put out bad flavors as lager yeasts tend to do at higher temperatures.

My target is to mimic Maerzen from Sudwerk, U.C. Davis, early 1990s, before the original German brewmaester was deported. Of course my memory is not good enough to know if I'm getting close. If the beer ends up being somewhere in the direction of an Irish Red or Fat Tire Ale I'm still going to love it.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-11-11 01:27 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

Discussion about this recipe:

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mikedilger • 11/10/2025 at 05:35pm
This is just me, new to the website, new to brewing even, using the calculator to try to figure out a recipe.

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