Winner Winner Märzen Dinner

Winner Winner Märzen Dinner with the rosettes it won at LAB Open in May 2022

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I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour.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

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

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