Märzen Recipe Critique

[TheMadKing]

Type: All Grain
Style: Märzen


Batch Size: 5.30 Gallons
Boil Length: 60 Minutes
OG: 1.056
FG: 1.009
ABV: 6.2%
IBU: 22
SRM: 11

Fermentables
------------
8.00lb Munich 10L (US) - Mash
2.00lb Vienna (US) - Mash
0.50lb Melanoidin (DE) - Mash

Hops
----
2.00oz Hallertau - Boil - 60 Minute(s) (21.76 IBU)
1.00oz Tettnang - Boil - 0 Minute(s) (0.00 IBU)

Yeast
-----
Saflager S-189 (It's what I have on hand, may go with a different strain here)

Mash Schedule
-------------
153F for 60 Minutes

Fermentation Schedule
---------------------
48F for 7 Days (or until 50% attentuation)
Step temp up to 68F over 4 days, hold @ 68F for 7 Days (or until @ FG)
33F for 14 Days (or until beer drops crystal clear)

I have no experience making Märzen beers, so this will be my first attempt. I BIAB and I don't feel the need to perform a traditional decoction or step mash because IMO it's not needed with modern well-modified malts.

I would appreciate any feedback/dissenting opinions/comments on it though. I've only had commercial examples, and the recipe section here on HBT is pretty thin in this category, so I'd like to make this a home run so I can share the recipe with yall!

 

[Bassaholic]

Your recipe looks good, I don't think I'd change anything there. I made my first lager, a märzen, back in March and followed a similar process. I didn't do a decoction and it came out great! If I remember correctly I still did a step mash, but just a protein rest around 120-130F then raised it up to 156F. The only thing I would change is the amount of time you lager. I kegged mine so it's easier to lager for a longer period of time. But this style definitely benefits from a long cold conditioning. I'm still pulling pints from that keg and they're quite delicious. Good luck with your brew!

 

[TheMadKing]

Your recipe looks good, I don't think I'd change anything there. I made my first lager, a märzen, back in March and followed a similar process. I didn't do a decoction and it came out great! If I remember correctly I still did a step mash, but just a protein rest around 120-130F then raised it up to 156F. The only thing I would change is the amount of time you lager. I kegged mine so it's easier to lager for a longer period of time. But this style definitely benefits from a long cold conditioning. I'm still pulling pints from that keg and they're quite delicious. Good luck with your brew!

Thanks for the feedback! I've seen quite a few discussions about whether a protein rest is really needed with modern malt, and I was going to skip it because the general consensus is that its unnecessary. I'll take a second look at that though, and do some more research.

I'll be kegging this as well, so I'll probably just taste it periodically during a long lagering period, the 14 days was just a place to start.

Thanks!

 

[schematix]

This is a style I've brewed a few times and really like to have on hand since it is highly drinkable, but has a bit more substance than yellow lagers.

My version is a bit different than yours, but I think both would yield great beers. I do 55% Munich II, 45% Pilsner and 10% CaraMunich II to ~1.056. I aim for about 30 IBU from noble hops, with a 60 minute addition, and a KO addition. The KO addition is not traditional but i think it gives it a little depth and the flavor typically fades after a couple months lagering. I mash with a Hockhurz schedule, about 20 min at 145F then 40 min at 158F and 20 min at 169F.

I think the only change i'd make to your recipe is to use Weyerman Munich II instead of the US Munich 10L. I think you want the German flavor in this. But I don't think what you've chosen is bad.

 

[TheMadKing]

This is a style I've brewed a few times and really like to have on hand since it is highly drinkable, but has a bit more substance than yellow lagers.

My version is a bit different than yours, but I think both would yield great beers. I do 55% Munich II, 45% Pilsner and 10% CaraMunich II to ~1.056. I aim for about 30 IBU from noble hops, with a 60 minute addition, and a KO addition. The KO addition is not traditional but i think it gives it a little depth and the flavor typically fades after a couple months lagering. I mash with a Hockhurz schedule, about 20 min at 145F then 40 min at 158F and 20 min at 169F.

I think the only change i'd make to your recipe is to use Weyerman Munich II instead of the US Munich 10L. I think you want the German flavor in this. But I don't think what you've chosen is bad.

Awesome, thanks! I felt like I was a little short on hops, so I might raise my IBU's to the 30's range as well, especially since it will fade during the lagering.

You don't think the munich II will make it too dark? It's 20L I believe, and I wanted to keep this beer in the copper color range of ~8-15L.

 

[schematix]

Awesome, thanks! I felt like I was a little short on hops, so I might raise my IBU's to the 30's range as well, especially since it will fade during the lagering.

You don't think the munich II will make it too dark? It's 20L I believe, and I wanted to keep this beer in the copper color range of ~8-15L.

Weyermann Munich II, which is what I stock, is 8-10L.

 

[TheMadKing]

Weyermann Munich II, which is what I stock, is 8-10L.

Oh I guess I glanced at the wrong malt spec, thanks, I'll make that adjustment!

 

[giraffe]

Ive had issues with US munich malt and convertibility (havent had an issue with continental munich malts) You might not have an issue, but you may sub out 10-15% for pils or mash long and slow.

(personally i live a lighter marzen with less munich and more vienna, but that is just preference)

 

[TheMadKing]

Ive had issues with US munich malt and convertibility (havent had an issue with continental munich malts) You might not have an issue, but you may sub out 10-15% for pils or mash long and slow.

(personally i live a lighter marzen with less munich and more vienna, but that is just preference)

Thanks! I'm going to swap out the US munich for Weyermann, but I tend to like my Mãrzen closer to copper so I'll keep in on the darker side. :rockin: