Malt of the Month: Goldpils® Vienna – Recipe for American-Style Märzen

Briess Goldpils®  Vienna is a superb example of a classic Vienna Malt offering  a rich malty flavor with biscuity notes and a clean finish.

Briess Goldpils® Vienna is a superb example of a classic Vienna Malt offering a rich malty flavor with biscuity notes and a clean finish.

The early 1800’s started a new era for the way malts were cooked and dried. Newly designed equipment started using indirect heat, allowing maltsters to control the temperature throughout the malting process. During this time, coincidentally, a brewer in Vienna, Austria and a brewer in Munich, Germany introduced this method at the same time. This resulted in similar but distinctively different malts which today have inherited the names of their respective cities of origins. The heating of the grains with the then new methods triggered a chemical reaction called the Maillard reaction, which browned the malt and produced a slightly sweet, rich, malt with biscuity notes.

Today, Briess has taken the classic Vienna style to create our signature Goldpils® Vienna Malt — a rich based malt that offers complexity and depth with toasted biscuit notes at the finish. Goldpils® Vienna is less modified and sweet than Briess Pale Ale Malt and less intensely kilned than Munich Malts. As a result it delivers malty flavor with less sweetness than Pale Ale Malt and less color than Munich Malts. It finishes exceptionally clean and delivers light golden hues. The Goldpils® Vienna also allows for sufficient enzyme levels to support the inclusion of even the most demanding specialty malts without extending the brewing cycle.

Using Goldpils® Vienna in  Märzen style beers offers a straightforward lager profile that highlights the character and richness of Goldpils®. The balance of aromas and flavors in Märzen leans toward the crisp, biscuit, rich malty flavor that exemplifies Goldpils® Vienna malt. Try Goldpils® Vienna for yourself in an American-Style Märzen.

American-Style Märzen

Complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness.

  • Type: Lager
  • Style: Vienna / Oktoberfest / Marzen
  • Batch Size: 5 gallons
  • Recipe Type: All grain
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

Quantity Ingredient Comment Malt Style
5.5 lbs Goldpils® Vienna Malt Base
2 lbs Bonlander® Munich Malt Kilned, Munich
0.5 lbs Caramel Malt 60L Caramel, Crystal
0.5 lbs Aromatic Munich Malt Kilned, Munich
0.5 lbs Wheat Malt, White Wheat
0.5 lbs Carapils® Malt Dextrine
0.5 oz Perle (8.0% AA Hop) 60 minute boil
0.25 oz Hallertau (6.5% AA Hop) 20 minute boil
0.25 oz Tettnang (8.0% AA Hop) 5 minute boil
0.25 oz Tettnang (8.0% AA Hop) 0 minute boil
2 vials WLP820 Oktoberfest/Marzen Lager Yeast
1 capsule Servomyces Yeast Nutrient 10 minute boil

Procedures

  1. Mash grains at 148-152º F for 45 minutes
  2. Heat to 170º F
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Add second hop addition, boil 15 minutes
  6. Add third hop addition, boil 5 minutes
  7. Add final hop addition at kettle knock out
  8. Cool to 54º F, oxygenate wort
  9. Pitch 1.5 vials WLP 820 Oktoberfest/Marzen Lager yeast

Primary Fermentation: 2-4 weeks at 54º F

Secondary Fermentation: 3 months at 33-40º F

Fermentation Notes: Bottle: Add 1/4 vial of WLP820 Oktoberfest/Marzen Lager Yeast or Force Carbonate

Original Gravity: 1.053

Final Gravity: 1.015

Alcohol by Weight: 3.8%

Alcohol by Volume: 4.8%

IBU: 17

Color: 17L

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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