Märzen 1.6 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.50 gal | Style: Märzen (6A) |
| Boil Size: 8.53 gal | Style Guide: BJCP 2021 |
| Color: 8.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 20.3 IBUs | Boil Time: 120 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Lager, Two Stage |
| ABV: 6.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.84 gal |
Reverse Osmosis |
Water |
1 |
| 1.22 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.38 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 0.70 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 2 lbs 3.52 oz |
Munich Malt, Germany (Avangard) (7.5 SRM) |
Grain |
5 |
| 3 lbs 5.28 oz |
Vienna Malt (Avangard) (3.0 SRM) |
Grain |
6 |
| 5 lbs |
Floor-malted Bohemian Pilsner (1.9 SRM) |
Grain |
7 |
| 9.00 oz |
Dark Munich (20.0 SRM) |
Grain |
8 |
| 0.89 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
9 |
| 1.18 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 2.29 g |
Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 0.67 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
12 |
| 0.47 oz |
Northern Brewer [8.5%] - First Wort |
Hops |
13 |
| 1.00 oz |
Hallertauer Mittelfrueh [3.0%] - Boil 15 min |
Hops |
14 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
15 |
| 1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
16 |
| 1.00 items |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
17 |
| 0.50 tsp |
Gelatin (Secondary 5 hours) |
Misc |
18 |
Notes
2025
2.5 L starter with 6.2 oz DME for WLP820.
Mash in with 0.57 g gypsum, 0.79 g CaCl2, 0.34 g epsom salt, 0.5 mL lactic acid
2nd infusion with 0.22 g gypsum, 0.31 g CaCl2, 0.13 g epsom salt, 0.4 mL lactic acid
3rd infusion with 0.12 g gypsum, 0.17 g CaCl2, 0.08 g epsom salt, and 0.2 mL lactic acid.
Mash out infusion: add Carafa Special III with 0.35 g gypsum, 0.49 g CaCl2, 0.2 g epsom salt, 0.7 mL lactic acid
Batch sparge with 0.6 g gypsum, 0.85 g CaCl2, 0.36 g epsom salt, and 1.3 mL lactic acid
Target water:
(Ca ppm) 49
(Mg ppm) 4
(Na ppm) 0
(Cl ppm) 59
(SO4 ppm) 52
Ratio 1.13
Ferment @50°F until 1.016. Then slowly ramp to 60 °F. Then move to ambient to finish. Cold crash for 2 days. Transfer to keg with clear beer draft system and campden tablet (apply 15 psi after transfer). Lager for ~4 weeks. Transfer to serving keg with clear beer draft system and campden tablet.This Recipe Has Not Been Rated
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