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Marzen-Oktoberfest
Oktoberfest/Märzen • All Grain • 5.5 gal
Brewed this and keg was smashed in hours. Huge favorite and will be on tap year round.
April 21, 2017 pm 12:51pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 6.0 lbs
German 2-row Pils
German 2-row Pils
- 2.0 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.
- 3.0 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.5 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.5 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.0 oz
Hallertauer Hersbrucker - 2.1 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1.0 oz
Tettnanger - 4.5 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. '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: | 12.1 SRM | 7 - 14 | |
| Alcohol: | 5.6% ABV | 4.8% - 5.7% | |
| Bitterness: | 27.7 IBU | 20 - 28 | |
Discussion
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!
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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