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Octoberfest MARZEN

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Apartment Brewer
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Friday February 27th 2026

Original Gravity:

1.069

Final Gravity:

1.012

ABV (standard):

7.4%

IBU (tinseth):

21.2

SRM (morey):

9.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Weyermann - Floor-Malted Bohemian Pilsner6 lb Floor-Malted Bohemian Pilsner	36.3	1.9	45.3%
5 lb	Weyermann - Munich Type I5 lb Munich Type I	38	6	37.7%
2 lb	Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark)	37	10	15.1%
0.25 lb	Weyermann - Melanoidin0.25 lb Melanoidin	34.5	27	1.9%
13.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	First Wort	0 min	18.07	80%
0.25 oz	Tettnanger0.25 oz Tettnanger Hops	Pellet	4.5	Boil	30 min	3.16	20%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Tettnanger (Pellet)		21.23	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal	Step Mash IN	Strike	131 °F	131 °F	10 min
	Step Mash	Temperature	146 °F	146 °F	30 min
	Step Mash	Temperature	158 °F	158 °F	30 min
	MASH OUT	Temperature	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
47.07 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LalBrew NovaLager™

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	50 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Crystal Geyser Spring _Weed, CA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	10	0	75	50	0
RATIO OF SO4 TO CL =0.6-0.7 TO EMPHASIZE MALTY SMOOTH MOUTH FEEL
Mash Chemistry and Brewing Water Calculator

Notes

If you do not want to do a step mash, then aim for mash in temperature final at 150 F x 60 min.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-03-01 17:00 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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