American-Style Marzen
Complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness.
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 |
| 5.5 lbs | Goldpils® Vienna Malt | Base | |
| 2 lbs | Bonlander® Munich Malt | Kilned, Munich | |
| 0.5 lbs | Caramel Malt 60L | Caramel, Crystal | |
| 0.5 lbs | Aromatic Munich Malt | Kilned, Munich | |
| 0.5 lbs | Wheat Malt, White | Wheat | |
| 0.5 lbs | Carapils® Malt | Dextrine | |
| 0.5 oz | Perle (8.0% AA Hop) | 60 minute boil | |
| 0.25 oz | Hallertau (6.5% AA Hop) | 20 minute boil | |
| 0.25 oz | Tettnang (8.0% AA Hop) | 5 minute boil | |
| 0.25 oz | Tettnang (8.0% AA Hop) | 0 minute boil | |
| 2 vials | WLP820 Oktoberfest/Marzen Lager Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | 10 minute boil |
Procedures
- Mash grains at 148-152º F for 45 minutes
- Heat to 170º F
- Lauter
- Boil with bittering hops for 60 minutes
- Add second hop addition, boil 15 minutes
- Add third hop addition, boil 5 minutes
- Add final hop addition at kettle knock out
- Cool to 54º F, oxygenate wort
- Pitch 1.5 vials WLP 820 Oktoberfest/Marzen Lager yeast
Primary Fermentation: 2-4 weeks at 54º F
Secondary Fermentation: 3 months at 33-40º F
Fermentation Notes: Bottle: Add 1/4 vial of WLP820 Oktoberfest/Marzen Lager Yeast or Force Carbonate
Original Gravity: 1.053
Final Gravity: 1.015
Alcohol by Weight: 3.8%
Alcohol by Volume: 4.8%
IBU: 17
Color: 17L
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