Winner Winner Märzen Dinner

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I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour.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