Märzen 6A Amber Malty European Lager

I do not know if there is a single style of beer that captures a season quite as well as Märzen, or Oktoberfest. I tried to coincide this blog post with the first siting of Samual Adams Oktoberfest in stores. Sure enough on the second to last day of July, the malty beer has landed on shelves everywhere. I remember making a comment on social media about how quickly this beer tends to hit shelves even while the temperatures hit the close to the triple digits. This nameless, Sam Adams social media person said they took people’s opinions into account and have made a conscious effort to push back the release for their Oktoberfest by two weeks. I like the efforts, but it still seems bit early for my liking.

End of July and there has been a Märzen sighting already.

 

Back in 1810, Bavaria’s King Maximillian I. Joseph celebrated his son, Prince Ludwig marriage to Princess Therese. This two-day festival in mid-October offered free beer, food, music, and dancing at various locations throughout Munich. There was even a horse race thrown in at the end of the festival for good measure. Since this was such a huge success, similar celebrations were held the following year.

This beer lends us to be in tuned with our senses. Coppery colored Märzen is a not so subtle reminder that the leaves will be changing soon. This full-body beer will also help warm us up when the long summer nights are a thing of the past and moves us into the crisp autumnal air. The very term Märzen actually means “March” in German. Since this beer was originally first brewed in March when the brewing season’s last beers were actually made in the spring and stored until late summer or autumn.

The true essence and beauty of this beer is the malty goodness that it exhibits. With a grist bill that consists of Vienna and Munich malts, this gives beer drinkers a much need break from the hoppy beers they have enjoyed during the summer months. I would like to look at Vienna and Munich malt a little closer to better understand this awesome malt. Full discloser, I am a sucker for all things Vienna malt.

Vienna Malt

Vienna Malt consisting of 4 degrees Lovibond.

A very commonly overlooked baseamalt, actually steals the show with this beer. Vienna malt is a highly kilned malt that typically consists of 4 degrees Lovibond.  There is enough enzymatic power in Vienna to convert itself. It is also very well-modified and can be used in any mash schedule. As for what styles to use with Vienna malt, the obvious is Vienna Lagers or Oktoberfests or Märzen. Vienna malt can actually be used in IPAs too. This malt will give any IPA a much needed malt backbone that will help balance out the hoppy goodness.

Munich Malt

Munich Malt consisting of 8-9 degrees Lovibond

Munich Malt is another staple when imagining the grist bill for your Märzen recipes. An even more highly kilned malt than Vienna malt. Munich malt can vary from 6-30 degrees Lovibond, but typically range from 8-9 degrees Lovibond. Munich malts are modified well enough and can be included as a base malt in any recipe. However, it should be noted that Dark Munich should not be considered as a base malt. Dark Munich has a nice pronounced toasty flavor. Munich malt have a history of showing up in various recipes such as: IPAs, Porters, Bocks, Dopplebocks and of course Märzen/Oktoberfest.

Scarecrow Recipe

Malt                                                         Weight                                 Percentage

Pilsner                                                         4.5lbs.                                 39 %

Vienna                                                          1 lb.                                      8.7 %

Munich                                                         5 lbs.                                    43.5 %

CaraMunich II                                               1lb.                                       8.7 %

—————————————————————————————————————————————–

Hops                        Oz                          Type                Time        Alpha Acids         IBU      

 

Hallertau                   1.75 oz.                   Pellet                60 min.     4.5                       22.5

—————————————————————————————————————————————–

Yeast                                                        Attenuation

Wyeast Bavarian Lager 2206                   75%

—————————————————————————————————————————————–

Batch Size:  5.5 Gallons

Boil Size:     8 Gallons

OG:   1.061

FG:    1.014

Color:  9.93

Efficiency: 78%

Bitterness: 22.5 IBU

ABV: 6%

 

This beer was fermented at 50 °F degrees or 10 °C for three weeks. After fermentation was complete, I did a diacetyl rest at 65°F degrees or 18 °C for three days. I will then lager this beer for six weeks. The school of thought is if you have a 1.060 beer, you should lager for 6 weeks. I will then bottle condition for 2-3 weeks before enjoying Scarecrow.

 

This beer has yet to be entered into a competition.