Märzen
BJCP 2021 – 06A
Batch #:
2026-13
Batch Size:
11.00 gallons
Boil Time:
90 min
Conditioning:
Keg
Status:
Primary
Brew Date:
July 25, 2026
Tap Date:
September 27, 2026
Statistics
OG:
1.058 14.3° P
Carbonation:
2.6 volumes
Color:
10.2SRM
IBU:
22.9
BU/GU:
0.39
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.50 pounds | Bavarian Pils Montana | 42.3% |
| 10.00 pounds | Munich I Weyermann | 40.3% |
| 3.00 pounds | Munich II Weyermann | 12.1% |
| 0.75 pounds | Caramunich II Weyermann | 3% |
| 0.50 pounds | Acidulated Weyermann | 2% |
| 0.06 pounds | Carafa Special III Weyermann | 0.2% |
| 24.81 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Magnum | 60 minutes | Boil | Pellet | 12.5% | |
| 2.00 ounces | Hallertauer Mittelfrueh | 20 minutes | Boil | Pellet | 2.7% | |
| 3.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 3.50 g | Amylase Enzyme | Other | Mash | 0 minutes |
| 3.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 3.50 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
| 1.10 ml | ALDC | Other | Primary | 0 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Octoberfest/Marzen Lager | White Labs | WLP820 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.63 gallons
Boil Time:
90 minutes
Evaporation Rate:
4.75% per hour
Hop Utilization:
100%
Trub Chiller Loss:
0.26 gallons
Mash Profile Decoction, Single - Well Modified Malts - Batch Sparge
Ideal Grain Temp:
68°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Low Sach Rest | Infusion | 30 minutes | 132° F |
| 2 | Decotion | Decoction | 30 minutes | 158° F |
| 3 | Mash Out | Temperature | 15 minutes | 168° F |
Fermentation and Aging
Primary:
11 days @ 50° F
Secondary:
3 days @ 62° F
Tertiary:
2 days @ 34° F
Age:
30 days @ 34° F
General Info
Water additions / treatment numbers from Bru'n Water. Amber Full profile.
