Augustiner Bräu Kloster Mülln Märzen

[javlin624]

Howdy, anyone have ideas on brewing this unique Salzburg beer? Not much to find online besides that they use Stadlau Pilsen & carahell malt from Vienna and Spalter-select. I’ve followed what I’ve found around the web which suggest 80% Pilsner, 20% carahell and about 20 ibus of spalt but the best I’ve managed is good beer but still missing something. Next brew I was thinking of going 80% pils 15% carahell and 5% melanoiden to try to get some added malt depth and maybe adding a little more spalt at the beginning. This is my favorite beer in the world so any help or ideas would be much appreciated!

Grüß aus Texas!

[lupulus]

I would go with 100% Munich 1 and 20-25 ibus Spalt or S Select at 50 min. I have been there 15-20 times and do not recall the beer being caramelly.

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[javlin624]

Well 100% Munich light would certainly turn out a lot different than what I have been brewing but everything else I’ve found around about their märzen mentions the Stadlauer Pilsen and carahell. https://www.genuss-magazin.eu/trinken/2 ... uelln.html

I definitely agree, no caramel flavor in the beer, just bready soft malt flavor.

[Owenbräu]

I don't think you will be led astray with the advice from lupus. If it still needs a little tweak, then try adding back 2-5% caramunich.

I like to think that in keeping with tradition, Austrian märzen will use a Vienna malt base, while a Bavarian or Munich version of märzen will use a Munich malt base. Both make excellent variations on märzen, and I highly recommend you trying them.

[Foleybräu]

[javlin624]

Thank ya'll for the replies. I have a small batch almost ready for lagering that is 80% pils, 18% carahell, and 2% melanoiden that I brewed with double decoction and as low DO as I can manage with my system. Might've been better to use caramunich in place of the melanoiden but hopefully it works out. I think next up will be either 100% munich or vienna, been meaning to do both of those for a while now.

[javlin624]

Well just tapped the latest batch and it's pretty damn tasty even though it needs a bit more conditioning.