Briess_DarkMug_72dpiI made some selective use of Briess specialty malts to give this otherwise traditional German-Style Lager a distinctive American twist. The  specialties create a complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness.  But the basic characteristic of the Marzen style is preserved by starting with a base of 5.5-pounds of Briess Goldpils® Vienna Malt. Briess rolled this new 2-Row malt out several years ago, and we have found it an equal performer to its imported counterparts in the pilot brewery. Give it a try and let me know what you think.

The recipe can be found as a Briess/White Labs tear-out recipe card in the Jan-Feb 2014 issue of Brew Your Own magazine. For a printer-friendly version visit the Briess Recipe Database. Happy brewing!

American-Style Marzen

  • Type: Lager
  • Style: Vienna / Oktoberfest / Marzen
  • Batch Size: 5 gallons
  • Recipe Type: All Grain
  • Recipe Contributed By: Briess Technical Services Team


  • 5.5 lbs Briess Goldpils® Vienna Malt
  • 2 lbs Briess Bonlander® Munich Malt
  • 0.5 lbs Briess 2-Row Caramel Malt 60L
  • 0.5 lbs Briess Aromatic Munich Malt
  • 0.5 lbs Briess Wheat Malt, White
  • 0.5 lbs Briess 2-Row Carapils® Malt
  • 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


  1. Mash grains at 148-152º for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Add second hop addition, boil 15 minutes
  6. Add third hop addition, boil 5 minutes
  7. Add final hop addition at kettle knock out
  8. Cool to 54ºF, oxygenate wort
  9. Pitch 1.5 vials WLP820 Oktoberfest/Marzen Lager Yeast


  • Primary Fermentation: 2-4 weeks at 54ºF
  • Secondary Fermentation: 3 months at 33-40º F
  • Add 1/4 vial of WLP820 Oktoberfest/Marzen Lager Yeast or Force Carbonate


  • Original Gravity: 1.053
  • Final Gravity: 1.015
  • ABV: 4.8%
  • ABW: 3.8%
  • IBU: 17
  • Color (L): 17