Episode 48 – Session Marzen

Marzens are crisp refreshing amber lagers with a easy dry biscuity finish, and go perfect at this time of year. Mike decided to do a session version of this famous yearly style as well as dipping his toes into the complex world of decoction mashes!

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Description

This is a Community Recipe created by bythemashtungmail-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)


Ingredients Included

WEYERMANN® BARKE® MUNICH MALT (2600 grams)
Crisp German Pilsen Malt (1300 grams)
Weyermann® CaraMunich® Type 3 (100 grams)
Magnum Pellets (12 grams)
Hallertauer Mittlefruh Pellets (50 grams)
WLP820 Oktoberfest/Märzen Lager Yeast (1 packs)


Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Maerzen
Batch Size: 20L
Original Gravity: 1040
Final Gravity: 1007
ABV %: 4.3%
IBU: 16.4

THE MASH
Temperature °C: 64 if doing a simple infusion. If doing a triple decoction mash, mash in at 35 for Acid Rest, using the first decoction addition to raise it to 50C for the Protein Rest, then to 65 for the Saccrification rest, then mash out at 72
Length (mins): 60 if doing a single infusion, if doing a triple decoction, Acid rest for at least 15 minutes, Protein rest for 20 minutes, Saccrification rest for 60 minutes.
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

12g Magnum at the start of the boil
50g Hallertau Mittelfrueh at flameout

Secondary additions and timing:

No other additions

Yeast: pitch at 12C
Fermentation temperature/steps: Ferment at 12C for 2 weeks or until gravity is stable for 3 days. Raise to 14C for Diacetyl rest, then crash cool to 3C. Lager for 4-8 weeks.

Comments:

Episode 48 – Session Marzen

Oktoberfest didn’t really happen for many of us this year, so why not bring a little bit of that celebratory spirit into your homes regardless. Marzens are crisp refreshing amber lagers with a easy dry biscuity finish, and go perfect at this time of year. Mike decided to do a session version of this famous yearly style as well as dipping his toes into the complex world of decoction mashes!

If you’re interested in listening to this episode of By The Mash Tun podcast, you can find it at https://www.kaiju.fm/by-the-mash-tun/48-session-marzen/

Additional information

Weight 4.812 kg

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