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Pickelhaube Märzen

This classic German lager is dedicated to Fred Eckhardt, who was sometimes seen wearing a Pickelhaube – a spiked helmet worn in the 19th and 20th centuries by German military.

Marzen style favors elegance over poundability. It combines a richer, breadier, toastier mélange of malt flavors and aromas, with a darker, fuller body that still is a festively drinkable beer. The light Munich malt will create bread crust complexity, and although the dark Munich toast aromas and flavors can be intense at first, they will blend, mingle and mellow with other malt nuances during lagering.

Marzen also doesn’t favor the hop head. You don’t want hop aroma, but rather darker toasted and bread crust aromatics of Munich malt that are balanced by the hop bitterness. In the end, we can’t imagine why you wouldn’t want to give this style a try finishing dry, crisp, balanced and refreshing.

Pickelhaube Märzen | Oktoberfest/Märzen

Ingredients

  • For 5.5 gallons (20.82 L)
    • 5.5 lb (2.49 kg) Vienna malt
    • 3.5 lb (1.59 kg) 10°L Munich malt
    • 2.5 lb (1.13 kg) 20°L Munich malt
    • 1.25 oz (35 g) Tettnang hop pellets,4.5% a.a. (FWH or 90 min)
    • 0.25 oz (7 g) Tettnang hop pellets, 4.5% a.a. (15 min)
    • Bavarian or Munich lager yeast (2 L starter)
    • RO water treated with 1g/gallon calcium chloride

    Specifications

    • Original Gravity: 1.056
    • Final Gravity: 1.010
    • ABV: 6%
    • IBU: 23.5
    • SRM: 10

    Directions

    To brew the Pickelhaube Märzen, mash in for a protein rest at 122°F (50°C) for 20 minutes. Pull your first decoction of about 9 quarts (9 L) and boil for 15 minutes. Add back to main mash and equalize at 150°F (66°C). Hold at that temperature for 60 minutes. Apply heat or boiling water to mash out at 168°F (76°C) for 10 minutes.

    Sparge, boil 90 minutes, and add hops at stated intervals.

    Chill and oxygenate when wort temperature falls below 80°F (27°C). Pitch a strong starter of yeast at 48°F (9°C).

    Fermentation temperature may be allowed to rise to 50°F (10°C). As fermentation slows, bring to 55°F (13°C) and hold three days for a diacetyl rest.

    When the gravity reaches 1.012 (3°P), crash to lager temperatures (35°F or 2°C) and lager the beer for two to three months or until Oktoberfest.


    Extract Option

    To brew the extract version of Pickelhaube Märzen, dissolve 4.25 lb (1.93 kg) Pilsner malt extract syrup and 4.25 lb (1.93 kg) Munich malt extract syrup in RO water completely. Proceed with boil and hop additions. 

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