Märzen

[Alastair70]

All being well, this brew is heading to LAB in May. No pilsner malt, I’m going all out for bready toasty malt flavour and a big round mouthfeel.
20L in the shiny new FV at 1.052, a bit of an undershoot again.

Fermentables
2.5kg Vienna malt
2kg Munich II
500g Caramunich I
350g melanoidin

Mash
30mins - 60C
30mins - 67C
10mins - 75C

Hops
16.5g Magnum 60min
9g Mittlefruh 15min

Yeast
Wy2206 Bavarian lager, fermenting at 10C until gravity hits 1.020 then increasing 1C per day. I’ve found this yeast likes 4 days at 20C to complete the D-rest.

Water
Ca 62.5, Cl 100, SO4 70

 

[sifty]

I've just done a Rauchbier loosely based on a Märzen.
60% Manuka smoked malt, Vienna and some toffee, aurora and light chocolate malts. Used MJ M76 Bavarian lager yeast for the first time, 24 hrs in and bubbling away nicely. Overshot funnily enough, came in at 1.063.
Mittelfrueh bittering hops and some Pacific Gem for a local touch.
Quite keen to try a 'proper' Märzen as it looks a style I'd enjoy...

 

[The Baron]

I do a lot of beer loosely based on Marzen and Festbiers I call them triple grain usually 1 third each of Vienna, Munich and Pale Ale. They always turn out nice

 

[Alastair70]

I've just done a Rauchbier loosely based on a Märzen.
60% Manuka smoked malt, Vienna and some toffee, aurora and light chocolate malts. Used MJ M76 Bavarian lager yeast for the first time, 24 hrs in and bubbling away nicely. Overshot funnily enough, came in at 1.063.
Mittelfrueh bittering hops and some Pacific Gem for a local touch.
Quite keen to try a 'proper' Märzen as it looks a style I'd enjoy...

I do like the sound of a Rauchbier. I must grab a few next time I’m on Beers of Europe. I’ll have a few of these to swap in May, along with a BJCP score sheet.

 

[AnimatedGIF]

All being well, this brew is heading to LAB in May. No pilsner malt, I’m going all out for bready toasty malt flavour and a big round mouthfeel.
20L in the shiny new FV at 1.052, a bit of an undershoot again.

Fermentables
2.5kg Vienna malt
2kg Munich II
500g Caramunich I
350g melanoidin

Mash
30mins - 60C
30mins - 67C
10mins - 75C

Hops
16.5g Magnum 60min
9g Mittlefruh 15min

Yeast
Wy2206 Bavarian lager, fermenting at 10C until gravity hits 1.020 then increasing 1C per day. I’ve found this yeast likes 4 days at 20C to complete the D-rest.

Water
Ca 62.5, Cl 100, SO4 70


View attachment 62482

View attachment 62483

Hi @Alastair70 - do you recall how this turned out? I am looking to brew a Märzen soon myself.

 

[YeastFace]

IIRC Alastair got an honourable mention at LAB Open for this.

 

[Alastair70]

Yep, it got a honorable mention. The bottles disappeared from the table early on. I wondered at the time if it had disappeared off to the Best In Show judging table. It had obviously just proved very popular with the attendees

 

[AnimatedGIF]

Wow, a belated congratulations!