Drew's Marzen

A classic amber lager, designed to be brew in March and served in October. Ok, you don't need to wait that long to enjoy a toasty malt forward lager

Recipe Author: 

Drew Beechum

Beer Style: 

Marzen

Batch Size: 

5.50 gallons

Boil Time: 

75 minutes

Original Gravity: 

1.055

IBUs: 

21.00

SRM: 

10.00

ABV: 

5.50% ABV

Malt/Grain/Sugar/Extract: 

        3.0 lb. Weyermann Pilsner malt
        8.0 lb. Weyermann Munich malt

Mashing Instructions: 

Saccharification rest 60 minutes at 153˚F

Hops: 

0.75 oz Tettnang Tettnanger (pellets) | 4.5% AA | first wort hop
0.3 oz Hallertauer Hersbrucker (pellets) | 4.5% AA | 40 minutes
0.5 oz Hallertauer Hersbrucker (pellets) | 4.5% AA | 20 minutes

Yeast: 

Wyeast 2308 Munich Lager; WLP820 Octoberfest-Märzen

Special Instructions / Notes: 

Cool the beer and ferment at around 50°F for 2–3 weeks. Raise temperature to 60–65°F for 1–2 days. Crash cool back to 50°F, rack and then proceed to lower the temp by 1–2°F per day until resting at 34°F. Lager for 2–5 months before serving.

Water Treatment: 

Amber Malty