Recipe of the Week: Double Marzen

There’s no reason to wait until spring to brew this rich, well balanced beer. Two European-style Munich Malts produced by Briess double the malty flavor in it, while small amounts of sugar help to lighten the body and balance its incredible amount of malt character. Keep in mind you may need to extend the conversion time due to lower level of enzymes in these two specialty malts.

Briess Bonlander® Malt (DP 40) is our 10º Lovibond entry in this malt category. Very smooth and malty sweet, this two-row high temp kilned malt delivers golden to orange hues. Slightly darker at 20º Lovibond, Briess Aromatic Malt (DP 20) adds clean, smooth and intense malty character. Also a two-row malt, Aromatic develops deep golden to orange hues.

This recipe originally appeared on the Briess/White Labs recipe tear out recipe card in the October 2007 issue of Brew Your Own magazine. Or visit the Briess recipe Database for a printer-friendly version.


Double Marzen

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


  • 5 lbs—Briess Brewers Malt
  • 3 lbs—Briess Bonlander® Malt
  • 3 lbs—Briess Aromatic Malt
  • 0.5 lbs—Briess Carapils® Malt
  • 1 lb—Cane Sugar
  • 1 tsp—Irish Moss—15 minute boil
  • 1 oz—Hallertau Hops (6.5% AA)—60 minute boil
  • 0.5 oz—Hallertau Hops (6.5% AA)—10 minute boil
  • 2 vials—WLP885 Zurich Lager Yeast


  1. Step or infusion mash with 45 minute rests at 144º and 156ºF (extended conversion time may be needed due to lower levels of enzymes in the specialty malts)
  2. Total mash water should not exceed 4.5 gallons to maintain high gravity
  3. Sparge and collect with target of 5.5 gallons with a gravity of 1.061
  4. Add bittering hops and bring to a rolling boil
  5. Add Irish Moss and flavor hops as indicated
  6. Remove from heat
  7. Cool to 60ºF
  8. Transfer to primary fermenter
  9. Fill to desired level with cold water
  10. Oxygenate and pitch yeast


  • Primary Fermentation: 21 days at 55ºF
  • Secondary Fermentation: 28 days at 35ºF
  • Fermentation Notes: Bottle condition with malt extract and additional yeast (0.5 vial)


  • Original Gravity: 1.075
  • Final Gravity: 1.018
  • ABW: 6%
  • ABV: 7.5%
  • IBU: 30
  • Color: 18-22 SRM

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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