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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


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