Märzen, like any other traditional Bavarian or Czech Lager, is lagered for a lengthy period of time in order to produce clarity and crispness to the taste. I vary my Märzen recipe slightly to include Munich Malt in an almost 50/50 mix with traditional Pilsner malt which make up the bulk of any Octoberfest beer. The results have always been good so Glengarry is sticking to that recipe.
Grain Bill:
- 6.5 lbs. Pilsner Malt (Czech or German)
- 5.0 lbs. Light Munich Malt 7L
- 0.25 lbs. Caramunich Malt
Hops:
- 1 oz Hallertau @ start of boil
- 1 oz Hallertau @ 10 mins remaining
Yeast: Wyeast 2124 or WLP830 Bavarian Lager
Adjuncts: None
Infusion Process:
- 10 min rest @ 105 degrees F
- 10 min rest @ 125 degrees F
- 10 min rest @ 145 degrees F
- 10 min rest @ 155 degrees F
- transfer 25% of wort to boil for 5 mins, return
- 10 min rest @ 160 degrees F
- raise to 170 degrees F, mash out.
- 60 min boil
Fermentation:
- 21 days primary @ 45 degrees F, rack off
- 4 -6 weeks lager @ 35 degrees F
OG: ~ 1.045
FG: ~ 1.028
ABV: ~ 7.1%