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Batch Size: Commercial

• 

  American-Style Marzen

  
  

  Complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness.

  
  

  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
  5.5 lbs	Goldpils® Vienna Malt		Base
  2 lbs	Bonlander® Munich Malt		Kilned, Munich
  0.5 lbs	Caramel Malt 60L		Caramel, Crystal
  0.5 lbs	Aromatic Munich Malt		Kilned, Munich
  0.5 lbs	Wheat Malt, White		Wheat
  0.5 lbs	Carapils® Malt		Dextrine
  0.5 oz	Perle (8.0% AA Hop)	60 minute boil
  0.25 oz	Hallertau (6.5% AA Hop)	20 minute boil
  0.25 oz	Tettnang (8.0% AA Hop)	5 minute boil
  0.25 oz	Tettnang (8.0% AA Hop)	0 minute boil
  2 vials	WLP820 Oktoberfest/Marzen Lager Yeast
  1 capsule	Servomyces Yeast Nutrient	10 minute boil

  
  

  Procedures

  1. Mash grains at 148-152º F for 45 minutes
  2. Heat to 170º F
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Add second hop addition, boil 15 minutes
  6. Add third hop addition, boil 5 minutes
  7. Add final hop addition at kettle knock out
  8. Cool to 54º F, oxygenate wort
  9. Pitch 1.5 vials WLP 820 Oktoberfest/Marzen Lager yeast

  ---

  Primary Fermentation: 2-4 weeks at 54º F

  Secondary Fermentation: 3 months at 33-40º F

  Fermentation Notes: Bottle: Add 1/4 vial of WLP820 Oktoberfest/Marzen Lager Yeast or Force Carbonate

  Original Gravity: 1.053

  Final Gravity: 1.015

  Alcohol by Weight: 3.8%

  Alcohol by Volume: 4.8%

  IBU: 17

  Color: 17L

  Tags: