One of my favorite beers ever is a Märzen (pronounced mehr/tsin). They are smooth, full-bodied, and malty with a slightly dry finish. The color is a beautiful amber color that screams “October” and emphasizes it’s bready, biscuity, and lightly toasted malt flavors. So naturally, I wanted to create my own. Having been scared to in the past, that mine might not live up to the Märzen I love so much, I put it off. Until now that is. Here is my Märzen creation that I’ve dubbed QMZ.
QMZ:
OG: 1.058
FG: 1.032
ABV: 3.4
IBU: 3.4 %
6.2 lb. Vienna Malt
3.1 lb. Munich Malt
2.4 lb. Crystal 10˚
2.2 lb. Two-Row
1.5 lb. Pilsner
2.0 oz. Hallertauer @ 45 minutes (4% aa)
.25 oz. Fuggles @ 45 minutes (4.7% aa)
1 oz. East Kent Goldings @ 25 minutes (4.4% aa)
WLP862 Cry Havoc Lager yeast
1 pkg. Dry Lager Yeast
