Winner Winner Märzen Dinner: Difference between revisions

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I originally made this beer with the Wyeast Oktoberfest blend yeast, but something burnt in my kettle leaving a weird flavour.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

Latest revision as of 08:55, 25 March 2024

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

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.


Awards

Lager than Life 2024 (Pillars Brewery, London, 23/03/2024)

2nd - Amber Lagers

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 or Wyeast Oktoberfest blend (see notes above)

OR

  • 2 packets Novalager

Process

Mash

Single infusion at 65C for 120 minutes.

Boil

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

Ferment

For wet yeast:

  • 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.

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

Carbonate medium high - 2.5 volumes

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