Bayou Beer

All about beer brewing and drinking in South Louisiana.

Marzen 2017 - Gordon Biersch Sorta • Bayou Beer

Marzen 2017 – Gordon Biersch Sorta

August 12th, 2017

So we’re brewing Oktoberfest/Marzen.   Probably one of my absolute favorite beers that I’ve never brewed exceptional.    So I’ve really put some work in to this one.  My past attempts were always too high on toasted maltiness and not smooth enough.   The malt complexity was also never there.   So I am trying a few things today.  1.  Adding some purified water to drop my 174ppm sodium down under 100.   I’ve always thought too much sodium simplifies the maltiness of beer.   2.   Perform a single decoction to enhance melanoidin richness.  3.  Using a recipe that doesn’t call for so much Munich 20 or higher.  It should be on the bottom end of the Marzen spectrum rather than the middle which is what I typically brewed in the past and didn’t like.

This is sorta the recipe because come brew day I realize my Hallertau is only 2.5% AA so I had some Saaz to balance that.  And lengthen the hop boil to 90 minutes.

Lagers as it turns out are my favorite sort of beer.   With the exception of doing a doppelbock well in the past I’ve yet to brew one that’ll win at competitions.   35-39 pretty consistently but nothing with that extra special something yet.   Here’s hoping this year is the year I get it right.   We shall see.

Update 8/13/2017

Brew day went well. The decoction wasn’t near the trouble I thought it’d be with what I’ve read. Gravity came in high though and some equipment problems with a clogged pump near the boiling point made the boil a little strange. All in all the beer should come out fine. Some how, some way some old hops ended up in the beer so I’m worried about off flavors but we’ll see. Wort smells great, tastes great so cooling to pitching temperature overnight, re-racking off settled trub and pitching in the morning.

I’ve read some brulosophy and other experiments that say people can’t detect the decoction. I’m amazed at that given the aroma of the boiling decoction. It was strongly aromatic. I start to wonder about some of those experiments. They almost always seem to point at people being unable to detect anything about a beer in a triangle test unless it’s blatantly obvious. I wonder if the very nature of triangle tests throws people off enough that they can’t perform?

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 20.1 IBUs 7.9 SRM 1.057 1.014 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Marzen 6 A 1.054 - 1.06 1.01 - 1.014 18 - 24 8 - 17 2.5 - 3 5.8 - 6.3 %


Name Amount %
Pilsner (Weyermann) 13 lbs 55.08
Munich (BestMälz) 10 lbs 42.37
Caramunich I (Weyermann) 9.6 oz 2.54


Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2 oz 90 min Boil Pellet 2.6
Saaz 1.5 oz 90 min Boil Pellet 3
Hallertauer Mittelfrueh 1 oz 10 min Boil Pellet 4


Name Amount Time Use Type
Calcium Chloride 9.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent


Name Lab Attenuation Temperature
German Lager (WLP830) White Labs 77% 50°F - 55°F


Step Temperature Time
Protein Rest 122°F 35 min
Saccharification 154°F 45 min
Mash Out 168°F 10 min

Bayou Beer

All about beer brewing and drinking in South Louisiana.