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  • 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


    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


    1. Mash grains at 148-152º F for 45 minutes
    2. Heat to 170º F
    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 54º F, oxygenate wort
    9. 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