View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Weissdorner Marzen

Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Mark E Tomusiak
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Sunday May 17th 2026

Mean Brews Oktoberfest

by Brett

OG: 1.057 FG: 1.018 ABV: 5.2% IBU: 23

Ayinger Oktober Fest-Märzen klōn

by Alchemist Prime

OG: 1.052 FG: 1.008 ABV: 5.7% IBU: 24

Spaten Oktoberfest (alabrew)

by pagmusic

OG: 1.053 FG: 1.011 ABV: 5.5% IBU: 22

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

25.5

SRM (morey):

7.5

Mash pH

5.4

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Weyermann - Barke Pilsner Malt4.5 lb Barke Pilsner Malt	37.03	1.75	40.9%
6 lb	Bestmalz - BEST Munich6 lb BEST Munich	37	6.3	54.5%
0.25 lb	Weyermann - Caramunich Type 20.25 lb Caramunich Type 2	34	45	2.3%
0.25 lb	Weyermann - Acidulated0.25 lb Acidulated	27	3.4	2.3%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Hallertau Tradition (Germany)	Pellet	5.5	Boil	60 min	14.53	27.3%
1 oz	Spalt1 oz Spalt Hops	Pellet	4.5	Boil	15 min	7.87	36.4%
1 oz	Spalt1 oz Spalt Hops	Pellet	4.5	Whirlpool	1 min	3.06	36.4%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Hallertau Tradition (Germany) (Pellet)	14.53	27.3%
2 oz	Spalt (Pellet) 1.9999999954251 oz Spalt (Pellet) Hops	10.93	72.8%
2.75 oz / $ 0.00

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Boulder City Tap

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

5/23/26: Mashed in w/13 L water + 1.5 g CaCL2; 10' at 125 F. Raise to 147 F, draw decoction, usual procedure. Recombined at 40' to 155 F; held for about 40 minutes. Raise to 168 F then transferred to lauter. Sparge with water + 3 g CaCl2 + 1.5 ml lactic acid. Boiled, cooled to 65 F, then transferred to fermentor on top of yeast cake from previous lager (Rathaus). Fermentation starts quickly and vigorously, 50 F.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-05-24 22:39 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:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!