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Double Marzen

Small amounts of sugar help to lighten the body and balance the incredible amounts of malt character in this rich lager.

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 Brewers Malt Base
3 lbs Bonlander® Munich Malt Kilned, Munich
3 lbs Aromatic Munich Malt Kilned, Munich
0.5 lb Carapils® Malt Dextrine
1 lb Cane Sugar
1 tsp Irish Moss Boil 15 minutes
1 oz Hallertau Hops (6.5% AA) Boil 60 minutes
0.5 oz Hallertau Hops (6.5% AA) Boil 10 minutes
2 vials WLP885 Zurich Lager Yeast


  1. Step or infusion mash with 45 minute rests at 144ºF and 156ºF (Extended conversion time may be needed due to lower levels of enzymes in the specialty malts)
  2. Total mash water should not exceed 4.5 gallons to maintain high gravity
  3. Sparge and collect with target of 5.5 gallons with a gravity of 1.061
  4. Add bittering hops and bring to a rolling boil
  5. Add Irish Moss and flavor hops as indicated
  6. Remove from heat
  7. Cool to 60ºF
  8. Transfer to primary fementer
  9. Fill to desired level with cold water
  10. Oxygenate and pitch yeast

Primary Fermentation: 21 days at 55ºF

Secondary Fermentation: 28 days at 35ºF

Fermentation Notes: Bottle condition with malt extract and additional yeast (0.5 vials)

Original Gravity: 1.075

Final Gravity: 1.018

Alcohol by Weight: 6%

Alcohol by Volume: 7.5%

IBU: 30

Color: 18-22 SRM


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