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
Ingredients
| 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 |
Procedures
- 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)
- Total mash water should not exceed 4.5 gallons to maintain high gravity
- Sparge and collect with target of 5.5 gallons with a gravity of 1.061
- Add bittering hops and bring to a rolling boil
- Add Irish Moss and flavor hops as indicated
- Remove from heat
- Cool to 60ºF
- Transfer to primary fementer
- Fill to desired level with cold water
- 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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