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  • March-In-Marzen


    This Marzen or Oktoberfest style beer has a malt character that will make you want to get up and march! Traditionally brewed in March and served in late September, this beer will be ready to drink in a month and a half and good anytime of the year.


    Type: Lager

    Style: Vienna / Oktoberfest / Marzen

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    4 lbs CBW® Pilsen Light DME Extract, DME
    1 lb Brewers Malt Base
    2.5 lbs Bonlander® Munich Malt Kilned, Munich
    4 oz Carapils® Malt Dextrine
    1 tsp Irish Moss Boil 15 minutes
    0.75 oz Hallertau Hops (6.5% AA) Boil 60 minutes
    1 vial WLP830 German Lager Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add Irish Moss as indicated
    7. Remove from heat
    8. Cool to 55-60ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 14 days at 50-55ºF

    Secondary Fermentation: 14 days at 35ºF

    Fermentation Notes: Bottle condition and age for two weeks

    Original Gravity: 1.060

    Final Gravity: 1.015

    Alcohol by Weight: 4.7%

    Alcohol by Volume: 5.9%

    IBU: 23

    Color: 9-12 SRM

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