Gorden Biersch Marzen

[redrocker652002]

I had one of these a few weeks ago and enjoyed it enough to buy a 6 pack. Now, with a few of them under my belt, well in my belly I guess, I was wondering how difficult they are to make? I quick search it appears they are a lot like a lager in that you have to leave them sit for a while at low temps. The one recipe I saw said to let it sit for 5 or 6 weeks at 34 degrees. With the addition of a fermentation fridge that I can get that low I am thinking of giving it a try. Anybody have a go to recipe that is fairly simple to do, ie single infusion mash, and a dry yeast if possible? Any suggestions are appreciated.

 

[day_trippr]

The classic "Octoberfest" beer is a Märzen. Basically an amber German lager.
This is Ballast Point's recommended recipe and brewing process. Check it out (and ignore the directions if you've got your own process down )
Someone can probably recommend a sub for the WLP820...
https://ballastpoint.com/wp-content/uploads/2018/10/Oktoberfest-All-Grain-Recipe.pdf

Cheers!

 

[redrocker652002]

Fantastic. Thanks. That looks to be about a simple as it can get. LOL. One question though, in the instructions it says to lager at 50 degrees and then moves up from there. I thought lagering was done at very cold temps?

 

[day_trippr]

Honestly, I saw that, and almost decided not to confuse things and not link it, but my inner wimp caved

I've done Märzens a few times and always followed the classic cool-ish fermentation to a few points from FG, then warmed to D-rest for a couple/few days, then gradually dropped to 40-ish°F over a week or more and left to chill there for a month or longer, subject to the brewer's patience This doesn't seem like that - and I'd recommend ignoring it and going the classic lagering ("laagering" for the fanatics) route instead...

Cheers!

 

[jdauria]

This is a good recipe. He takes a bunch of award winning recipes and comes up with a mean average recipe. https://recipe.brewfather.app/lOcPvHcmjXpe8OursRTLLxvY6pWgWK His walk through of recipes are on Youtube, here's for the Marzen.

 

[AlexKay]

Dry yeast: W34/70

People will have strong opinions about how X lager style really needs Y yeast, and maybe if you’re chasing a white whale then that’s what you need to do. But there’s just nothing wrong with W34/70, it’ll get you 90% of the way there for most any lager, and there’s pretty much nothing that’s more forgiving or easier to use.

I think starting simple is a great idea. Make a SMaSH with a good Vienna malt and Saaz. Do a single-infusion mash at 148 F. Aim for an OG of 1.045. Pitch two packs of W34/70 for 5 gallons. Let it ferment for 2 weeks at 54 F. Then package and let it sit at fridge temperature for a month.

Honestly, this makes a great beer; hard to beat for a SMaSH. It’s not going to be dark enough for a Marzen, and it’s probably not authentically anything, but it’ll let you nail your process, after which you can worry about adding some Munich or chocolate rye or something. Make it, drink it, decide what it needs, and then come back to ask how to get there.

 

[redrocker652002]

Thanks to all for the input and info. The SMaSH sounds like a good start as I can not only keep it simple but I can try and ferment in a keg which has been on my bucket list for a while now. But the Ballast Point recipe looks fun, so that is for sure on the list to try as well.

 

[dmtaylor]

Dan Gordon gave us the real recipe in BYO or Zymurgy a few years ago. I entered it in my software. Here it is.

 

[redrocker652002]

Unfortunately, at this time I am not able to do the concoction mash he is calling for. But, I will keep this on file for when I can. Good stuff for sure.

 

[camonick]

Fantastic. Thanks. That looks to be about a simple as it can get. LOL. One question though, in the instructions it says to lager at 50 degrees and then moves up from there. I thought lagering was done at very cold temps?

Honestly, I saw that, and almost decided not to confuse things and not link it, but my inner wimp caved

I've done Märzens a few times and always followed the classic cool-ish fermentation to a few points from FG, then warmed to D-rest for a couple/few days, then gradually dropped to 40-ish°F over a week or more and left to chill there for a month or longer, subject to the brewer's patience This doesn't seem like that - and I'd recommend ignoring it and going the classic lagering ("laagering" for the fanatics) route instead...

Cheers!

Traditional lagering back in the day was done in caves or cellars that had a pretty stable temperature around 50°, +/- 5°