Bearded Tree Märzen Lager
Celebrate autumn with this rich Märzen Oktoberfest lager, crafted to highlight robust caramel and roasted malt flavors. Each sip brings a sweet, malty warmth balanced perfectly by subtle hop bitterness, making it an ideal companion for cooler days and festive gatherings. Brew up a batch that embodies the spirit of Oktoberfest!
ingredients
- 10 lbs Munich malt
- 2 lbs Pilsner malt
- 1 lb Caramel/Crystal malt (60L)
- 0.5 lb Carafa malt (dehusked)
- 1 oz Hallertau hops (bittering, 60 min)
- 0.5 oz Tettnanger hops (flavor, 15 min)
- 1 packet Oktoberfest yeast (e.g., Wyeast 2206)
- 1 cup corn sugar (for priming)
- 5 oz priming sugar (for carbonation)
- 5 gallons of filtered water
steps
- 1.
Heat 3.5 gallons of water to 165°F for mashing.
- 2.
Add the crushed grains to the water and hold the mash at 155°F for 60 minutes.
- 3.
Sparge with enough water to collect 6.5 gallons of wort.
- 4.
Bring the wort to a boil and add 1 oz of Hallertau hops.
- 5.
After 45 minutes, add 0.5 oz of Tettnanger hops.
- 6.
Boil for a total of 60 minutes and then cool the wort rapidly.
- 7.
Transfer cooled wort to a sanitized fermenter and top up to 5 gallons with water.
- 8.
Pitch the yeast and seal the fermenter with an airlock.
- 9.
Ferment at 50–55°F for about 2 weeks, until fermentation has completed.
- 10.
Bottle with a mixture of priming sugar and let carbonate for 2-3 weeks.
- 11.
Chill and enjoy your Märzen lager responsibly!