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Maerzenbier 1
Oktoberfest/Märzen • All Grain • 23 L
May 28, 2002 pm 05:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 5 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.3 kg
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .15 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 45 g
Hallertau - 3.0 AA% pellets; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 10 g
Hallertau - 3.0 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.
- 15 g
Tettnanger - 5.2 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 20 g
Tettnanger - 5.2 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP070 Bourbon Yeast
White Labs WLP070 Bourbon Yeast
From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
Notes
Ferment at 10C for 7 days. Then do a diacetyl rest at 20C for 3 days. Rack to secondry fermenter and complete at 10C for 7 days. Bottle or Keg.
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: | 1.011 | 1.012 - 1.016 | |
| Color: | 14.1 SRM | 7 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.7% | |
| Bitterness: | 25.4 IBU | 20 - 28 | |
Discussion
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