I’ve never made a märzen before, and was intrigued by a recipe in the September 2022 issue of BYO, for Monks’ Fortitude Märzen (paywall). My version is virtually identical, other than using a different dry lager yeast.
Monks’ Fortitude Märzen
- 8.5 lb. Vienna malt (Weyermann)
- 3 lb. Munich II malt (Weyermann)
- 0.5 lb. Carared (Weyermann)
- 1 oz. Hersbrucker hop pellets (4.3% alpha), first wort hop and 75 minute boil
- 0.5 oz. Hersbrucker hop pellets (4.3% alpha), 30 minute boil
- 1 tsp. BruTanB, 10 minute boil
- 1 Whirlfloc tablet, 5 minute boil
- 0.5 oz. Hersbrucker hop pellets (4.3% alpha), 5 minute boil
- 2 pkg. Diamond Lager dry yeast (Lallemand)
- 1.055 o.g., 1.009 f.g., 6.1% abv, 24 IBU, 8 SRM
- Full volume mash at 145° for 40 minutes, 156° for 40 minutes, and 10 minute mash-out at 168°
- Claremont tap water, with Campden tablet
- I mashed in with 7.25 gallons of water at 145°, adding 7 mL of 88% lactic acid. I maintained temperature at 145° for 40 minutes, before stepping up to 156° for 40 minutes and then 168° for 10 minutes.
- I collected 6.5 gallons of wort with a gravity of 1.046, for 67% mash efficiency.
- I forgot to add the CaraRed (argh! too many distractions during my brew day) in the initial mash, but was able to steep it in hot wort for 20 minutes at the start of the boil. I then filtered out the grains and added the steeped liquid to the boiling wort. This should probably kick my efficiency up to around the target.
- I added hops and finings per the recipe, boiling for a total of 75 minutes.
- I hit a target gravity of 1.055, exactly on the nose. I chilled the beer
- I brewed the beer on 8 October 2022, and chilled it overnight to 48°. The next morning, on 8 October 2022, I pitched the yeast.
- I started fermentation at 48°, and let it free rise to 50° on the first day.
- I brought the beer out to ambient on 12 November 2022, and let it sit at this temperature until kegging on 19 November 2022.
- Final gravity was 1.012, for 5.7% abv.
- Brilliantly clear and light amber hue, with a persistent off-white head.
- Malty! There is also a slight bit of spicy hop character. Yeast profile is very clean.
- The beer has a rich malty character, with an off-dry finish and a bread-crust quality. Very drinkable! Bitterness is moderate, well matched with the maltiness.
- Medium body, med\ium carbonation, smooth and off-dry finish.
- Would I brew this again?
- Yes! This is wonderfully drinkable and well attenuated, and a very nice lager. It’s a good version of this style.