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  • Double Marzen


    Small amounts of sugar help to lighten the body and balance the incredible amounts of malt character in this rich lager.


    Type: Lager

    Style: Vienna / Oktoberfest / Marzen

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    5 lbs Brewers Malt Base
    3 lbs Bonlander® Munich Malt Kilned, Munich
    3 lbs Aromatic Munich Malt Kilned, Munich
    0.5 lb Carapils® Malt Dextrine
    1 lb Cane Sugar
    1 tsp Irish Moss Boil 15 minutes
    1 oz Hallertau Hops (6.5% AA) Boil 60 minutes
    0.5 oz Hallertau Hops (6.5% AA) Boil 10 minutes
    2 vials WLP885 Zurich Lager Yeast

    Procedures

    1. Step or infusion mash with 45 minute rests at 144ºF and 156ºF (Extended conversion time may be needed due to lower levels of enzymes in the specialty malts)
    2. Total mash water should not exceed 4.5 gallons to maintain high gravity
    3. Sparge and collect with target of 5.5 gallons with a gravity of 1.061
    4. Add bittering hops and bring to a rolling boil
    5. Add Irish Moss and flavor hops as indicated
    6. Remove from heat
    7. Cool to 60ºF
    8. Transfer to primary fementer
    9. Fill to desired level with cold water
    10. Oxygenate and pitch yeast

    Primary Fermentation: 21 days at 55ºF

    Secondary Fermentation: 28 days at 35ºF

    Fermentation Notes: Bottle condition with malt extract and additional yeast (0.5 vials)

    Original Gravity: 1.075

    Final Gravity: 1.018

    Alcohol by Weight: 6%

    Alcohol by Volume: 7.5%

    IBU: 30

    Color: 18-22 SRM

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