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Greg's Marzen
Oktoberfest/Märzen • All Grain • 6 gal
My First Oktoberfest Style Beer It looked darker than expected
January 27, 2011 pm 03:42pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 3 lbs
Munich Malt; Dingemans
Munich Malt; Dingemans
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.
- 2 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.5 lbs
Cara 45 - Caramel Malt; Dingemans
Cara 45 - Caramel Malt; Dingemans
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.
- 1 oz
Tettnanger - 4.8 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.009 | 1.012 - 1.016 | |
| Color: | 11.0 SRM | 7 - 14 | |
| Alcohol: | 4.9% ABV | 4.8% - 5.7% | |
| Bitterness: | 20.5 IBU | 20 - 28 | |
Discussion
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