Dan Gordon, co-founder of Gordon Biersch Brewing Co., attended a brewing engineering program in Weihenstephan, Germany. It was during this grueling and demanding curriculum that Dan learned the science and art of the Reinheitsgebot, the 1516 German beer purity law.
In Gordon’s article, “Lager Brewing the German Way” featured in 2011 November/December issue of Zymurgy magazine, he shares some of the takeaways from his brewing education. He also shares some recipes from Gordon Biersch’s regular lineup , including a Märzen. Check it out below and perfect your German brewing techniques. Prosit!
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
Dan’s Märzen | Oktoberfest/Märzen
- 6.5 lb (3 kg) Pilsner malt
- 5.0 lb (2.3 kg) light Munich malt
- 0.33 lb (150 g) Caramunich® malt
- 1.1 oz (31 g) Hallertauer, 5% a.a., whole hops (60 min)
- 0.4 oz (11 g) Hallertauer, 5% a.a., whole hops (10 min)
- Wyeast 2124 or WLP830 yeast (Weihenstephan 34/70)
- Original Gravity: 1.058
- Final Gravity: 1.014
- ABV: 5.8%
- IBU: 18
- SRM: 13
Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures.
Mash out at 172°F (78°C). Boil 90 minutes. Ferment for seven days at 48°F (9°C), lower to 43°F (6°C) for four days, then reduce temperature by 2°F (1°C) a day until at 32°F (0°C).
Lager for six weeks.
Directions: Substitute 4.6 lb (2.1 kg) liquid Pilsner extract for the Pilsner malt and 3.3 lbs (1.5 kg) liquid Munich extract for the Munich malt.
Steep the Caramunich® in 158°F (70°C) water for 30 minutes, strain, add malt extracts, and proceed with recipe as written.