March-In-Marzen
This Marzen or Oktoberfest style beer has a malt character that will make you want to get up and march! Traditionally brewed in March and served in late September, this beer will be ready to drink in a month and a half and good anytime of the year.
Type: Lager
Style: Vienna / Oktoberfest / Marzen
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 4 lbs | CBW® Pilsen Light DME | Extract, DME | |
| 1 lb | Brewers Malt | Base | |
| 2.5 lbs | Bonlander® Munich Malt | Kilned, Munich | |
| 4 oz | Carapils® Malt | Dextrine | |
| 1 tsp | Irish Moss | Boil 15 minutes | |
| 0.75 oz | Hallertau Hops (6.5% AA) | Boil 60 minutes | |
| 1 vial | WLP830 German Lager Yeast |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add Irish Moss as indicated
- Remove from heat
- Cool to 55-60ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 14 days at 50-55ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition and age for two weeks
Original Gravity: 1.060
Final Gravity: 1.015
Alcohol by Weight: 4.7%
Alcohol by Volume: 5.9%
IBU: 23
Color: 9-12 SRM
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