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Old 09-15-2012, 05:18 PM   #1
Jul 2011
Wichita, KS
Posts: 278
Liked 5 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Wyeast 2633 (Oktoberfest Lager Blend)   
Yeast Starter: 4 liter   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.75   
Original Gravity: 1.058   
Final Gravity: 1.012   
IBU: 23.6   
Boiling Time (Minutes): 90 minutes   
Color: 8.2 SRM   
Primary Fermentation (# of Days & Temp): 21 days, 50 degrees F   
Secondary Fermentation (# of Days & Temp): 35 days, 45 degrees F   
Tasting Notes: Crisp maltiness, very light hop flavor, almost zero aftertaste   

9 lbs Munich I (Weyermann) (7.1 SRM) 70.0 %
3 lbs 13.8 oz Pale Malt (2 Row) US (2.0 SRM) 30.0 %
1.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min 18.2 IBUs
0.75 oz Hallertauer Hersbrucker [4.00 %] - Boil 20.0 min 5.5 IBUs
1.0 pkg Octoberfest Lager Blend (Wyeast Labs #2633)

Beer Profile
Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 6.0 %
Bitterness: 23.6 IBUs Calories: 193.7 kcal/12oz
Est Color: 8.2 SRM

Mash Profile
Mash Name: Double Infusion, Medium Body
Total Grain Weight: 12 lbs 13.8 oz
Sparge Water: 1.25 gal
Sparge Temperature: 168.0 F

Mash Steps
Name Description Step Temperature Step Time
Protein Rest: Add 12.86 qt of water at 160.5 F (144.0 F) 30 min
Saccharification: Add 6.43 qt of water at 158.0 F (148.0 F) 30 min
Mash Out: Add 12.86 qt of water at 203.7 F (168.0 F) 10 min
Sparge Step: Fly sparge with 1.25 gal water at 168.0 F

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Carbonation Used: Bottle with 8.93 oz Dry Malt Extract
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days

I based the recipe on some information I found in a thread at tastybrew: http://www.tastybrew.com/forum/thread/140322.

The taste is great - crisp, clean, light to moderate malt, nicely balanced bitterness and just a hint of unidentifiable hop flavor, but almost zero aftertaste. It has a nice fluffy head in the glass. You could drink a TON of this. I didn't use pilsner (because I didn't have any on hand) but I think next time I might do this with Vienna in place of the 2-row for more maltiness.

If sticking with an infusion mash, I'd go a degree or two higher. I don't think I would add any caramel malts, though - I like the crispness. A single or double decoction would probably make this outstanding.

Also, I didn't actually fly sparge, I batch-sparged with enough water to hit my pre-boil volume, which was about 7.5 gallons. My numbers were pretty much spot-on for 71% efficiency.

Since I brewed this in March, I put the primary fermenter in my garage near the door into the house - it stayed fairly steady at about 50 degrees there. I brought it inside the house for a diacetyl rest (probably unnecessary since I wasn't using pilsner malt) and then put the secondary fermenter back in the garage, but much further away from the inside door - that dropped it to about 45 degrees.

This is DEFINITELY getting brewed again this winter. Once I get some new equipment in I'll probably try decocting this year.

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