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October Fest Märzen Lager
Märzen • All Grain • 108 gal
Fun Lager Recipe for OCT Fest
August 15, 2023 pm 05:04pm
0.0/5.0 0 ratings
Ingredients (All Grain, 108 gal)
- 204.34 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 30.64 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3.07 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 12.30 lbs
Wheat Malt Pale (Organic); Weyermann®
Wheat Malt Pale (Organic); Weyermann®
Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.
- 5.76 lbs
Biscuit Malt; Castle Malting
Biscuit Malt; Castle Malting
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
- 4.8 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 10.48 oz
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 10.80 oz
Yakima Gold - 7.5 AA% pellets; boiled 1 min
Yakima Gold
Citrus, herbal, woody.
-
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.
Style (BJCP)
Category: 6 - Amber Malty European Lager
Subcategory: A - Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.054 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 12.0 SRM | 8 - 17 | |
| Alcohol: | 5.9% ABV | 5.6% - 6.3% | |
| Bitterness: | 20.9 IBU | 18 - 24 | |
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