Gordon Strong’s Märzen

Märzen

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.014
IBU = 22  SRM = 11  ABV = 6.1%

Ingredients
4.5 lbs. (2 kg) German Vienna malt 
3 lbs. (1.4 kg) German Pilsner malt
3 lbs. (1.4 kg) German Munich malt
1 lb. (0.45 kg) German dark Munich malt
8 oz. (227 g) melanoidin malt
8 oz. (227 g) aromatic malt
4 oz. (113 g) Weyermann Cara-Munich® III malt
4 AAU German Tradition hops (60 min.) (0.67 oz./19 g at 6% alpha acids)
1 oz. (28 g) German Hallertauer hops (20 min.) (4.8% alpha acids)
White Labs WLP833 (German Bock), Omega Yeast OYL-111 (German Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash in Vienna, Pilsner, Munich, dark Munich, and aromatic malts at 152 °F (67 °C) and rest for 60 minutes. Add remaining malts, begin recirculating, and raise mash temperature to 168 °F (76 °C) by direct heat or infusion with boiling water and rest for 15 minutes. Rest at mashout temperature for 20 minutes while recirculating. Sparge slowly with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8–12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

Märzen

(5 gallons/19 L, extract with grains)
OG = 1.060  FG = 1.014
IBU = 22  SRM = 11  ABV = 6.1%

Ingredients
5.9 lbs. (2.7 kg) Munich liquid malt extract 
2 lbs. (0.9 kg) Pilsner liquid malt extract
0.5 lbs. (227 g) melanoidin malt
4 oz. (113 g) Weyermann Cara-Munich® III malt
4 AAU German Tradition hops (60 min.) (0.67 oz./19 g at 6% alpha acids)
1 oz. (28 g) German Hallertauer hops (20 min.) (4.8% alpha acids)
White Labs WLP833 (German Bock), Omega Yeast OYL-111 (German Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the CaraMunich® and melanoidin malts for 30 minutes, then remove, allowing them to drip dry into the kettle.

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding remaining hops at the times indicated. 

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8–12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.