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Marzen made with Red Shed.

Marzen made with Red Shed.

Not your dad’s lager! Although this style belongs to the lager family, it is on the other end of the spectrum from North American Light Lagers. Expect richer flavour, more aroma and darker colours. The beer was traditionally brewed in March and left to age until after harvest in the fall.

Using Red Shed Malts it allows us to really highlight the malts that we can complete in our kilning drum. Our Parkland Pale is a full flavour base malt that is complimented by our high kilned malts – Rocky Mountain and Kananaskis. Our Rocky Mountain and Kananaskis Malt receive higher temperatures in the final stages of kilning to bring forward flavours of breakfast cereal and fresh baking. These flavours come through in the final beer while still allowing the beer to remain very crushable. There’s a reason it’s a beer festival staple.


Vital Statistics:

ABV: 6% SRM: 8 IBU: 20 OG: 1.060 FG: 1.013





19L Batch

10hL Batch

Brewhouse Efficiency: 75%

Brewhouse Efficiency: 85%

Volume of Mash Water: 15 L 

Volume of Mash Water: 698 hL

Amount in KG

Amount in KG

Parkland Pale - Red Shed (30%)



Kananaskis Malt (45%) – Red Shed



Carapils Malt (5%)



Rocky Mountain Malt - Red Shed (20%)





Addition Time


19L Batch

10hL Batch

Amount in KG

Amount in KG

Hallertau Blanc

60 Minutes





Yeast: Escarpment Autobahn Lager

Strike Water Temperature: 70°C

Water Profile: Light Coloured & Malty

Mash Rest Temperature: 64°C

Mash pH: 5.4


Brewing Process:



  • Heat strike water to 70°C.
  • Add all malt and brewing salts to strike water.
  • Mash in at a temperature of 64°C.
  • Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
  • Hold the mash at 64°C for 60 minutes.
  • Mash out by raising the temperature to 78°C for 10 minutes.



  • Sparge the mash with water acidified to a pH between 5.2 and 5.7.



  • Bring the collected wort to a boil.
  • Add bittering hops (Hallertau Blanc) at the beginning of the boil (60 minutes).
  • Add Whirlfloc, and Yeastex at 10 minutes.



  • After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.



  • Transfer the cooled wort to the fermenter.
  • Aerate the wort by shaking or using an aeration stone.
  • Pitch Autobahn yeast at a temperature of 8°C.
  • Ferment at a temperature of 10°C.
  • Perform a diacetyl rest, by increasing the temperature 1°C/per day once the gravity of the beer reaches 6°P and hold at 15°C until the final gravity is consistent for 3 days.
  • Cold crash beer to 0°C and lager for 4-6 weeks.
  • Dump yeast.
  • Once fermentation is complete, proceed to canning, bottling or kegging.
  • Carb to 2.6 – 2.8 volumes of CO2



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