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I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour.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