Winner Winner Märzen Dinner - Revision history

James Wilson at 08:55, 25 March 2024

2024-03-25T08:55:28Z

← Older revision		Revision as of 08:55, 25 March 2024
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	'''BJCP 2021 Style 6A Märzen'''		'''BJCP 2021 Style 6A Märzen'''

	I ~~originally made~~ this beer with the ~~Wyeast Oktoberfest blend yeast, but something burnt~~ in ~~my kettle leaving~~ a ~~weird flavour~~. ~~When~~ I ~~came to rebrew~~ I couldn't get the ~~same yeast so used WLP833. It's a very different beer~~, but scored 47/50 ~~at LAB Open~~ so it worked out well!		This beer is a showcase of the Weyermann Barke malts. They add a real nutty richness to the beer, so I'd highly recommend trying them out.

			Yeast choice can also have a big effect on the end beer, and I've tried a few options:
			* WLP833 really accentuates the richness of malt. For this beer combined with the Barke malts it's creates a real malt bomb that is almost too much. When entering it in a competition the judges will either love it or find it a bit too much for the style. At 2022 LAB Open I used WLP833 as I couldn't get the Oktoberfest blend I wanted, but the judges loved it and it scored 47/50 so it worked out well!
			* Wyeast Oktoberfest is like WLP833 but a bit more dialled back.
			* Novalager works really well, dialling back the richness, avoiding any sulphur and fermenting quickly. Using Novalager this recipe scored 43/50 at Lager than Life 2024.


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	=== Yeast ===		=== Yeast ===
	* 1.6 litre starter of WLP833		* 1.6 litre starter of WLP833 or Wyeast Oktoberfest blend (see notes above)
			OR
			* 2 packets Novalager

	== Process ==		== Process ==
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	=== Ferment ===		=== Ferment ===
			For wet yeast:
	* Added pure oxygen before pitching		* Added pure oxygen before pitching
	* Pitch below 9C and leave for 24 hours.		* Pitch below 9C and leave for 24 hours.
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	* Raise to 11C to finish.		* Raise to 11C to finish.
	* Diacetyl rest at 16C when fermentation appears done.		* Diacetyl rest at 16C when fermentation appears done.

			For Novalager:
			* Pitch 2 packets at 14C and hold for 4 days
			* As fermentation starts to slow, raise to 16C for 2 days
			* Raise to 18C for 5 days.

	=== Serving ===		=== Serving ===

James Wilson at 08:40, 25 March 2024

2024-03-25T08:40:48Z

← Older revision		Revision as of 08:40, 25 March 2024
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	== Awards ==		== Awards ==
			''' Lager than Life 2024 (Pillars Brewery, London, 23/03/2024) '''

			2nd - Amber Lagers

	''' LAB Open 2022 (Hammerton Brewery, London, 15/5/2022)'''		''' LAB Open 2022 (Hammerton Brewery, London, 15/5/2022)'''

James Wilson at 08:02, 21 July 2022

2022-07-21T08:02:33Z

← Older revision		Revision as of 08:02, 21 July 2022
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			[[File:Winnerwinnermarzendinner.jpg\|thumb\|Winner Winner Märzen Dinner with the rosettes it won at LAB Open in May 2022]]
	<big>'''By James Wilson'''</big>		<big>'''By James Wilson'''</big>

James Wilson: Created page with "'''By James Wilson''' Recipe is part of Recipe Index '''BJCP 2021 Style 6A Märzen''' I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour. When I came to rebrew I couldn't get the same yeast so used WLP833. It's a very different beer, but scored 47/50 at LAB Open so it worked out well! == Awards == ''' LAB Open 2022 (Hammerton Brewery, London, 15/5/2022)''' 2nd - Best in Show..."

2022-06-13T21:26:18Z

Created page with "<big>'''By James Wilson'''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 6A Märzen''' I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour. When I came to rebrew I couldn't get the same yeast so used WLP833. It's a very different beer, but scored 47/50 at LAB Open so it worked out well! == Awards == ''' LAB Open 2022 (Hammerton Brewery, London, 15/5/2022)''' 2nd - Best in Show..."

New page

<big>'''By James Wilson'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 6A Märzen'''

I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour. When I came to rebrew I couldn't get the same yeast so used WLP833. It's a very different beer, but scored 47/50 at LAB Open so it worked out well!

== Awards ==
''' LAB Open 2022 (Hammerton Brewery, London, 15/5/2022)'''

2nd - Best in Show

1st - Amber and Dark Lager

== Statistics ==
* IBU 20
* ABV 6.6%
* OG 1.058
* FG 1.008
* EBC 21
* 24 litres at end of boil.
* 21 litres into fermenter.

== Ingredients ==
=== Water ===
Reverse osmosis water with 1.3 grams of gypsum and 4 grams of calcium chloride in the mash<br/>

=== Malt ===
* Weyermann Barke Munich, 2800g, 43.8%
* Weyermann Barke Vienna, 2800g, 43.8%
* Best Pilsen Malt, 600g, 9.4%
* Weyermann Caramunich II, 200g, 3.1%

=== Hops ===
* 18g Magnum (11.9% AA) in the 60 minute to get 20 IBUs

=== Yeast ===
* 1.6 litre starter of WLP833

== Process ==
=== Mash ===
Single infusion at 65C for 120 minutes.

=== Boil ===
60 minute boil, 27 litres starting, 24 litres at end.

=== Ferment ===
* Added pure oxygen before pitching
* Pitch below 9C and leave for 24 hours.
* Raise to 10C for 48 hours.
* Raise to 11C to finish.
* Diacetyl rest at 16C when fermentation appears done.

=== Serving ===
Carbonate medium high - 2.5 volumes

[[Category:Recipes]]