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
Ingredients
| 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 |
Procedures
- Mash grains at 154-158ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Add bittering hops
- Add Servomyces as indicated
- Remove from heat
- Cool to 54ºF
- 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
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