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Old 09-03-2007, 12:20 AM   #1
Jul 2007
Marin County, California
Posts: 16

Does anyone have a 5 gallon extract Marzen recipe? (I haven't graduated to all grain brewing yet). Ideally I'd like to brew something as close as possible to Gordon Biersch Marzen with the copper color and Melanoidan Malt sweetness referenced here:


Advice appreciated,

Die Bart Die

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Old 09-03-2007, 02:46 AM   #2
PT Ray
Aug 2005
Posts: 1,373
Liked 7 Times on 7 Posts

Currently working on German lagers including a Helles, Vienna and a Bock. If I were brewing a Maerzen extract recipe would include a partial mash looking something like this for 5.5 gallons:

6# Pilsner extract
2# Munich
.5# Crystal (.25# crystal 40, .25# crystal 90)
1-1.5 oz Hallertauer 60min
.5 oz Hallertauer 15 min

Add the Munich and crystal to 3.75 quarts of 165 degree water to obtain a 150-155 degree mash, hold for around 45 minutes. At this point it can be dumped in a colander and rinsed with 1 gallon of 170 degree water and the extract added to the runnings for the boil.

I can see taking the mini mash a step further. After the 150-155 degree rest, would bring to a boil for 30 minutes. This will give a decoction step I have yet seen covered in a partial mash. After boiling, gradually add ice to bring mash between 165-170 degrees before rinsing. Dropping the temp will avoid extracting tannins while the ph increases during the rinse. This is something I just thought of but see no reason not to do it so threw it out there.

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