Brewed up a Märzen on Thursday, the recipe is here. Roughly half and half Munich malt and Pilsner malt, and a dash of CaraMunich.

I pitched a pint of W 34/70 yeast slurry which took of like a rocket, even at 9 degrees C. The beer has to be ready by the 3rd of Oktober for a party, which precludes any long lagering time. So, I will chill proof this one by using polyclar at 0C then filtering.

No photos for this one, but more details to follow.



  1. leigh · December 10, 2009

    I’m thinking of a marzen style for this time next year – sounds interesting. It’s a style i do like to drink.

    • Geoff · December 10, 2009

      I thought this was one of my best beers to date. I like drinking them too but it’s hard to get a good one.

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