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  • Ashburne® Märzen

    This Marzen is packed with malty, sweet and toasted notes imparted by generous amounts of Briess Ashburne® Mild Malt.

    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 lbs Pilsen Malt Base
    4 lbs Ashburne® Mild Malt Base
    1 lb Aromatic Munich Malt Kilned, Munich
    1.5 oz Hallertau Hops (4% AA) Boil 60 minutes
    2 vials WLP820 Oktoberfest/Marzen Lager Yeast
    1 capsule Servomyces Yeast Nurient Boil 10 minutes


    1. Mash grains at 154-158ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Add bittering hops
    5. Add Servomyces as indicated
    6. Remove from heat
    7. Cool to 54ºF
    8. Oxygenate and pitch yeast

    Primary Fermentation: 14-21 days at 54ºF, Then allow to warm to 60ºF for 2 days

    Secondary Fermentation: Lager for 2-3 months

    Fermentation Notes:

    Original Gravity: 1.050

    Final Gravity: 1.013

    Alcohol by Weight: 4.7%

    Alcohol by Volume: 3.8%

    IBU: 18

    Color: 7 SRM