Mad Ludwig's Marzen - ARCHIVED

Mad Prince Ludwig's fate will forever remain a mystery, but here's a beer that will keep you refreshed in vintage Bavarian style while you ponder the possibilities. Amber malt is balanced with noble hops in the style they were meant to be showcased. A crown of white and a clean finish top it off in grand style. To keep tradition, brew this lager in the autumn when the temperatures cool, and enjoy it as spring breaks. But with a beer this great, you may not want to wait! 

$31.81
SKU
90-15088-00
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Click here for printable instructions.

STORY:

Renowned for his eccentric and lavish behavior “Mad” King Ludwig’s demise may forever be a mystery, but the history of the Marzen is not! The Marzen is known as a staple at Germany’s renowned Oktoberfest. This brew is strong by nature and is well hopped to help preserve it for longer conditioning times. A Marzen should be well aged, so brew this one when the weather starts to turn warm and drink this bit of merriment for your own Oktoberfest party!

PROFILE:

This German-style Marzen is expressively rich with the flavor, aroma, and color of Vienna and Munich-style malts. The toasted malt sweetness and creamy, but clean mouthfeel is well-balanced by the spiciness of the traditional Noble hop variety known as Hallertau.

SIMILAR TO: 

Victory Brewing – Festbier
Paulaner Brewery – Oktoberfest- Märzen

RECIPE INCLUDES:

  • 1 Can Oktoberfest Lager Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Saflager W-34/70 Dry Lager Yeast
  • 2 BrewMax LME Softpacks - Pale
  • 1 1/2 oz. Packet Hallertau Pellet Hops
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser

Additional Information


  • A true lager, brew this beer cool (about 55°F, 12°C) for best flavor
  • OG: 1.052 (approx.) -- FG:1.013(approx.)
  • Flavor: Malty
  • ABV (alc/vol): 5.2%
  • SRM (Color): 12
  • IBU (Bitterness): 21
  • BJCP Style: 6. Amber Malty European Lager - 6A. Marzen

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew&shying Time

3 Weeks 3 Weeks 2 - 4 Months = 4 - 6 Months

Click here for printable instructions.

Mad Ludwig's Marzen Instructions

RECIPE INCLUDES:

  • 1 Can Oktoberfest Lager Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Saflager W-34/70 Dry Lager Yeast
  • 2 BrewMax LME Softpacks - Pale
  • 1 1/2 oz. Packet Hallertau Pellet Hops
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser

Additional Information


  • A true lager, brew this beer cool (about 55°F, 12°C) for best flavor
  • OG: 1.052 (approx.) -- FG:1.013(approx.)
  • Flavor: Malty
  • ABV (alc/vol): 5.2%
  • SRM (Color): 12
  • IBU (Bitterness): 21
  • BJCP Style: 6. Amber Malty European Lager - 6A. Marzen

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew&shying Time

3 Weeks 3 Weeks 2 - 4 Months = 4 - 6 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

    1. Remove the yeast packet (not needed for this recipe) from under the lid of the Brewing Extract, then place the unopened can and LME softpacks in hot tap water.
    2. Place the pellet hops into the hop sack tying it closed, then trim away excess material.
    3. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, add in hop sack, then remove from heat.
    4. Open the can of Brewing Extract and both pouches of LME, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    5. Fill keg with cold tap water to the 4-quart mark on the back.
    6. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk. 
    7. Sprinkle ONLY the Saflager W-34/70 yeast packet into the keg, and screw on the lid. Do not stir. 
    8. Put your keg in a location with a consistent temperature between 51°and 59° F (10°-15°C), ideally about 55° F (12°C) and out of direct sunlight. Ferment for 12-18 days.
    9. After approximately 2-3 days, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.


Your fermentation will usually reach its peak in 5 to 8 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

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