Recipe.There used to be a German Beer forum but it imploded with Low O2. We won’t go into that. …but before it imploded there was a prolific poster there, Techbrau, who listed typicle German Beer recipes. Here is the entry for Märzen:
Marzen - OG 13.5 Plato
30-50% Munich malt at 15 EBC (aka Weyermann Munich I)
30-50% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-10% caramalt at 25 to 120 EBC (aka Weyermann Carahell to Caramunich 2, or a blend)
Water Adjustment. Since Märzen is a malty beer that uses noble hops, I only use CaCl in it.
I’ve found it’s easy to overadjust water, so I try to mess with it as little as possible. I focus on mash pH and which salt(s) gives me 50-100 ppm Ca as a co-factor for the amylase enzymes and to help protect α-amylase at normal mashing temperatures without exceeding 100 ppm chloride. Generally, German and Czech styles get CaCl, British styles get gypsum, and American styles get a combination CaCl + gypsum.
When I would sparge I also did not add salts to sparge liquor. I only added salts to strike liquor. However, if the mineral profile is an important part of the style profile (e.g., Dortmunder export), then the sparge water could have the same mineral profile as the strike water.
I also add 1 tsp (~3-4 grams) Ascorbic Acid as a stabilizer.
I add adjustments direct to grain prior to adding to MLT prior adding brewhaus liquor.
Water Source. RO is great source water. Well water, if stable, is also great water. I use distilled water. Municipality sourced water can change throughout the year, and the water profile can change considerably from season to season. If using muni water and you don’t analyze your water every time you brew, you are making an approximation of your water profile. I don’t recommend analyzing water every brewday but with RO I would check TDS each brewday.
A smart man once wrote in reference to muni water: “If you are using a spreadsheet to calculate salt additions to the third decimal point you are confusing precision with accuracy. Your result will be unknown, so all that extra effort is for naught. You don’t have to focus on precision with your measurements if you don’t know precisely what you started with.” By using distilled water I know that I am starting from zero every brewday.