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Marzen

Name: Marzen
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6.5 gallons
Cuisine: Homebrewing
Ingredients: 5.75 lb Vienna; 4.75 lb Munich; 3.5 lb Pilsner; 0.75 lb Dark Munich Malt 30L; 1.25 oz Magnum Hops; 2 oz Hallertau Mittelfruh Hops; 1 oz Hallertau Mittelfruh Hops

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Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.94 gallons
Post Boil Size: 7.07 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 77.6% (brew house)
Source: DMCii
Hop Utilization: 35%
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Monday August 24th 2026

Original Gravity:

1.065

Final Gravity:

1.011

ABV (standard):

7.2%

IBU (tinseth):

21.1

SRM (morey):

8.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.75 lb	German - Vienna5.75 lb Vienna	37	4	39%
4.75 lb	Munich4.75 lb Munich	37	6	32.2%
3.50 lb	German - Pilsner3.5 lb Pilsner	38	1.6	23.7%
0.75 lb	Briess - Dark Munich Malt 30L0.75 lb Dark Munich Malt 30L	36	30	5.1%
14.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Magnum1.25 oz Magnum Hops	Pellet	12.2	Boil	60 min	15.36	29.4%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	2.8	Boil	30 min	4.33	47.1%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.8	Boil	15 min	1.4	23.5%
4.25 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.12 gal	Single step mash	Strike	161 °F	153 °F	60 min
4.6 gal	Sparge	Sparge	168 °F	168 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 80 °F

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 783 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Basic Marzen water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	6	1	0	9
0.47g calcium chloride per gallon 0.37g gypsum
Mash Chemistry and Brewing Water Calculator

Notes

pH stayed between 5.37 and 5.41 all the way through mashing.

1.060 OG is corrected OG- Original recipe had calculated abv incorrectly- in an effort to get closer to style 1 gallon water intended for sparge was added directly to the wort.

Waiting for 58F to pitch 2 packs of 34/70.

Ferment schedule-
-Day 1- At 58f pitch yeast and start at-0 psi
-Day 2 to 3- increase pressure to 10-12 psi at 62f
-Day 4 to 5- increase pressure to 12-15 psi at 65f
-Day 6 to 8- hold pressure 15 psi at 68f for D.R.
-Day 9 to 10 cold crash to 34f at 15 psi and then package to lager further in keg

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-09-07 17:10 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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Amount	Variety	IBU	Bill %
1.25 oz	Magnum (Pellet)	15.36	29.4%
3 oz	Hallertau Mittelfruh (Pellet)	5.73	70.6%
4.25 oz / $ 0.00