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Marzen-Oktoberfest

Marzen-Oktoberfest

Oktoberfest/Märzen • All Grain • 5.5 gal

BoilTheDog

Brewed this and keg was smashed in hours. Huge favorite and will be on tap year round.

April 21, 2017 at 12:51pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 6 lbs German 2-row Pils

    German 2-row Pils

  • 2.5 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2.5 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1 lbs Weyermann CaraMunich® III; Weyermann

    Weyermann CaraMunich® III; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 2.0 oz Hallertauer Hersbrucker - 2.1 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 1.0 oz Hallertauer Tradition - 2.5 AA% pellets; boiled 30 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 1.0 oz Hallertauer Tradition - 2.5 AA% pellets; boiled 5 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - 10 minutes (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.

Notes

Wyeast 2633 Oktoberfest Lager is great too.

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: B - Oktoberfest/Märzen

Range for this Style
Original Gravity: 1.057 1.050 - 1.057
Terminal Gravity: 1.014 1.012 - 1.016
Color: 13.5 SRM 7 - 14
Alcohol: 5.6% ABV 4.8% - 5.7%
Bitterness: 26.8 IBU 20 - 28

Discussion

BoilTheDog

Mash

2017-04-21 12:58pm

Have done both decoction and single infusion mashes. Both are good just depends how dedicated you are. Single Mash was at 152F for 60. Started dough in at 140F until I hit strike temp. Enjoy!

BoilTheDog

Perfect!!

2017-06-06 3:13pm

Very good beer. Nice copper/amber color and very drinkable. Milled grain .06" between rollers. Siphoned from top of kettle slowly after proteins dropped out. Ferment 44F for 5 days with 3rd Gen WY2206 Bavarian Lager yeast. Sat out 60hrs until 66F and immediate cold crash to 30F. Siphoned to cold keg at 2.5 volumes and held at 30F for a week before bringing back up to 38F...Cheers!

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