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Jack's Marzen
Oktoberfest/Märzen • Extract • 5 gal
Brewing this on 10/07/10
October 6, 2010 pm 08:48pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .75 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 6.5 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Hallertau - 2.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 2.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 2.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Notes
Add Irish Moss at the 45 min. mark in the boil
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 12.5 SRM | 7 - 14 | |
| Alcohol: | 5.1% ABV | 4.8% - 5.7% | |
| Bitterness: | 10.7 IBU | 20 - 28 | |
Discussion
Just finnished brewing this one today
2010-10-07 3:56pm
Should be ok the OG was 1.051 before adding the yeast. I keg and force carbonate, will let you know how it turns out after the fermentation is done
It's good
2010-10-16 10:33pm
Kegged this on 10/15/10 and chilled overnight to 40 degrees. Forced carbonated on 10/16/10 around 2pm. Later that night tried it with some friends. It's good but I think it will be really great in a couple of days.
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