Gwenfest
Style: Märzen
An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy. History: As the name suggests, brewed as a stronger ‘March beer’ in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841; the early ones were dark brown, and in Austria the name implied a strength band (14 °P) rather than a style. The German amber lager version (in the Viennese style of the time) was first served at Oktoberfest in 1872, a tradition that lasted until 1990 when the golden Festbier was adopted as the standard festival beer. Style Comparison: Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy and equally malty as a Czech Amber Lager.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | OG | FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 | 90 min | 27.2 IBUs | 12.0 | 14.6 Brix | 3.5 Brix | 6.1 % |
Mash Details
| Step | Temperature | Time |
|---|---|---|
| Saccharification | 152°F | 90 min |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich Malt | 5.50 lb | 80.0 % |
| Pilsner (2 Row) Ger | 5.50 lb | 81.0 % |
| Caramunich I (Weyermann) | 1.25 lb | 78.0 % |
Hops
| Name | Amount | Time | Use |
|---|---|---|---|
| Hallertauer | 2.00 oz | 60.0 min | Boil |
Misc.
| Name | Amount | Time | Use |
|---|---|---|---|
| Gypsum (Calcium Sulfate) | 1.50 g | 60.0 mins | Mash |
| Calcium Chloride | 1.00 g | 60.0 mins | Mash |
Yeast
| Name | Company | Attenuation | Temperature |
|---|---|---|---|
| Munich Lager | Wyeast Labs | 75% | 48 - 56°F |