Briess Recipe Database

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Malt: Caramel Malt 120L

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  Concocted Mӓrzen

  
  

  Layers of malt flavor are showcased in this Mӓrzen via three distinctive malts and a lager strain that promotes their flavor nuances.

  
  

  Type: Lager

  Style: Vienna / Oktoberfest / Marzen

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.0 lbs	Goldpils® Vienna Malt	Mash Grain	Specialty base malt
  4.0 lbs	Bonlander® Munich Malt	Mash Grain	Munich Malt
  0.75 lb	American Honey Malt	Mash Grain	Melanoidin
  0.75 lb	Perle Hops (8% AAU)	Boil 60 minutes
  2 packs	WLP820 Oktoberfest/Mӓrzen Lager Yeast (plus 1/4 pack for bottle conditioning)	Fermenter

  
  

  Procedures

  1. Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 0.75 oz Perle hops
  5. Boil for 60 minutes
  6. Turn off heat and cool wort to 50°F
  7. Transfer to fermenter
  8. Pitch two packs of WLP820 Oktoberfest/Mӓrzen Lager Yeast

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  Primary Fermentation: 2-3 weeks at 48-52°F. Raise temperature to 60°F near end of fermentation

  Secondary Fermentation: 3-4 weeks at 34-40°F

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP820 Oktoberfest/Mӓrzen Lager Yeast for 2-3 weeks

  Original Gravity: 1.058

  Final Gravity: 1.017

  Alcohol by Weight:

  Alcohol by Volume: 5.4

  IBU: 20

  Color: 14 SRM

  Tags: