The early 1800’s started a new era for the way malts were cooked and dried. Newly designed equipment started using indirect heat, allowing maltsters to control the temperature throughout the malting process. During this time, coincidentally, a brewer in Vienna, Austria and a brewer in Munich, Germany introduced this method at the same time. This resulted in similar but distinctively different malts which today have inherited the names of their respective cities of origins. The heating of the grains with the then new methods triggered a chemical reaction called the Maillard reaction, which browned the malt and produced a slightly sweet, rich, malt with biscuity notes.
Today, Briess has taken the classic Vienna style to create our signature Goldpils® Vienna Malt — a rich based malt that offers complexity and depth with toasted biscuit notes at the finish. Goldpils® Vienna is less modified and sweet than Briess Pale Ale Malt and less intensely kilned than Munich Malts. As a result it delivers malty flavor with less sweetness than Pale Ale Malt and less color than Munich Malts. It finishes exceptionally clean and delivers light golden hues. The Goldpils® Vienna also allows for sufficient enzyme levels to support the inclusion of even the most demanding specialty malts without extending the brewing cycle.
Using Goldpils® Vienna in Märzen style beers offers a straightforward lager profile that highlights the character and richness of Goldpils®. The balance of aromas and flavors in Märzen leans toward the crisp, biscuit, rich malty flavor that exemplifies Goldpils® Vienna malt. Try Goldpils® Vienna for yourself in an American-Style Märzen.
American-Style Märzen
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