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Marzen 152
Oktoberfest/Märzen • Extract • 5.5 gal
March 17, 2002 am 08:15am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1.0 lbs
German 2-row Pils
German 2-row Pils
- 0.125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.6 lbs
German Light Crystal
German Light Crystal
- 4.0 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 3.0 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1.0 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.0 oz
Tettnanger - 5.6 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 40 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Saaz - 4.1 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish moss - (omitted from calculations)
Irish moss
- 1/4 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
-
Wyeast 2278 Czech Pils™
Wyeast 2278 Czech Pils™
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning.
Notes
Toast German 2 row Pils for 10 min. @ 350 deg. Crush all malts and place in nylon bag in kettle for 30 min.at 150 deg for a mini mash and remove at 170 deg. Place all hops in muslin bags to reduce trub. Irish moss and nutrient in kettle for last 15 min. of boil. Primary and secondary fermentations at 55 deg. in glass. Lager at 35 deg for at least three weeks or longer.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 13.3 SRM | 7 - 14 | |
| Alcohol: | 6.2% ABV | 4.8% - 5.7% | |
| Bitterness: | 30.1 IBU | 20 - 28 | |
Discussion
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