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Spotted Tongue Franconian Maerzen
Märzen • All Grain • 5.5 gal
Plan to serve at 2025 Multi-club Oktoberfest picnic.
August 4, 2025 pm 06:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10.5 lbs
Barke® Pilsner Malt; Weyermann®
Barke® Pilsner Malt; Weyermann®
Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency. Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”. SKU: MWEY1012
- 1.125 lbs
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 1.125 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.25 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 0.125 lbs
Beech Smoked Barley Malt; Weyermann®
Beech Smoked Barley Malt; Weyermann®
Produced from quality two-row spring barley. Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Flavor: characteristic, well-rounded aroma of beech wood smoke; malty-sweet; notes of vanilla and honey.
- .5 oz
Magnum - 12.6 AA% pellets; boiled 45 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Based on the recipe on the Weyermann website. I will add a touch of melanoidin malt to compensate for not doing a decoction. Pilsner malt is actually Weyermann Isaria 1924, not an option.
Style (BJCP)
Category: 6 - Amber Malty European Lager
Subcategory: A - Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.054 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 12.5 SRM | 8 - 17 | |
| Alcohol: | 5.6% ABV | 5.6% - 6.3% | |
| Bitterness: | 30.1 IBU | 18 - 24 | |
Discussion
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