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Azorean Brewer's Excellent Oktoberfest
Oktoberfest/Märzen • All Grain • 5.0 gal
I love this beer in the fall. This is a really good recipe.
August 21, 2002 am 01:44am
4.2/5.0 6 ratings
Ingredients (All Grain, 5.0 gal)
- 6 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1/4 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1/2 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1 oz
Hallertau - 3.4 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Styrian Goldings - 4.8 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
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
This produces an outstanding traditional Marzen. Step mash 20 minutes @ 122, 60 min. @ 152F-155F, sparge with 170F water. Boil for 60 min. Don't be intimidated by the grain bill, it's not that complicated ... Primary at 50-55F for 7 dyas, and secondary lager at 45F for 2-3 months Visit my web page http://webpages.charter.net/azoreanbrewer/
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 13.3 SRM | 7 - 14 | |
| Alcohol: | 5.3% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.0 IBU | 20 - 28 | |
Discussion
Spec's
2002-09-04 2:48am
Follow the steps outline above exactly ... this is good beer ... O.G. = 1.054, racked after 7 Days in the primary at 55F current S.G. = 1.012 will bottle on the 14'th day ... I want this baby ready for October, today's date is 9-4-02.
Bottling Day
2002-09-17 2:12am
OK, over 3 weeks in the secondary. My S.G. was 1.011 and I filled 50 - 12 oz. bottles. This tasted so good that it is gonig to be hell waiting a month to age, but it will be worth it. Best darn Oktoberfest I ever tasted, Thanks Homebrew Adventures.
Drink it up
2002-11-05 12:42am
Wow did this turn out great. My only complaint is that I did not lager it long enough (no patience LOL) next year I will make a batch specifically for October begining in March and lager it all summer. I also substituted 2 lbs. of pilsner for 2 lbs. of Vienna Ii think it needs just a little more malt complexity.
Octoberfest
2004-10-02 9:34pm
I made this beer on advice from the receipt author. I just wanted to confirm that this is a great receipt. I lagered this brew around four months after primary. I had my annual Octoberfest party today with three brews. This was easily the favorite. A nice, clean, refreshing brew that is low on the hop bitterness. Perfect for my friends and family. Thanks for the advice. I'll have to make this at least annually.
Now is the time to make your Oktoberfest
2007-05-31 9:09pm
And this is the one you want to brew ... By far the best Marzen I have ever had ... Lager it for 3 months ... and wow ... Start it begining of June, secondary by June 21 or so, lager it for 3 months and come the first day of Autumn you'll be ready but this beer won't last :-) your friends and family will empty your keg quickly ... but you'll be back :-)
A most exellent beer
2007-11-22 11:03am
I am most pleased with this drinkable beer. Everyone who has tasted it says it is exellent. I plan to put this beer into competion at the Fl state fair in Feb. So I will give an updated comment after that.
Winner
2008-03-01 7:34am
This recipe gave me first place in Oktoberfest category, on local homebrewers competition. I made it on Munich Lager yeast.
Whoa ... My recipe won ! ! !
2008-04-08 9:22pm
Congratulations ... I need to make this and enter LOL ... I have been making it for years and never tried a competition, I am glad that it turned out well ...
winner
2009-03-15 5:55pm
I don't think you should feel to good about winning on someone else's recipe. These recipes are put on here for you to brew, not for you to take credit for.
My recipes win competitions, no worries ... ...
2009-04-28 9:14am
I have no problem with someone winning with one of my recipes, I go to great lenghts to reaearch all my beer recipes to make sure that they are accurate and exact, so when one of my babies wins, I know I have done my home work ... I know they are winners, I just don't have the time or the energy to go through all of the hassle to enter them, when you see Azorean Brewer on a recipe, and you brew one, you will not be disappointed LOL ... "Don't worry have a home brew" LOL ...
Fermenting question
2009-07-21 5:12pm
While I realize not true to the style, have you tried fermenting this at ale temps. I don't currently have the ability to lager but would love to try this recipe.
Azorean Brewer's Excellent Oktoberfest question
2009-08-16 11:27am
By all means try it at room temperature, until only recently I did not have the equipment to ferment cold, it will still come out ok ... you will love this recipe, I promise ... read the other comments. Paco.
weak
2009-10-06 8:29pm
6 lbs. German 2-row Pils weak not an Oktoberfest more amber needed!!!! more like a dark pils
Wow!
2009-10-06 10:03pm
This was a great recipe. And Maloney, you're extremely rude. This sites about contructive critisism, not insults. I thought this was a perfect example of an authentic Oktoberfest. I actually had to brew it twice. I had my first infection with the first batch. It got sour, I dumped it, but I still wanted to try this after reading the reviews.
Thanks Southern,
2009-11-01 12:28pm
Suthrncomfrt1884 thanks for the comments, I am glad you brewer it and it came out great. Keep on brewing ... Maloney, if you read the recipe, first off it is 100% of target, secondly, there are 10 pounds of base malt, did you see that it also had Munich and Vienna malts, for a total of 11.5 pounds, and the ABV is close to the high limit of 5.3% I don't know why you are calling this weak ? everyone who has either brewed or tasted this recipe say it is a winner, perhaps you should brew it and then tell me your thoughts OK? I never put down anyone's recipe, even after I have tried it, we are all different, that's what makes this site so great ... Did you notise it won in a brew off competion? maybe you missed that :-)
Fermentation temperature?
2019-07-03 12:50pm
Hey - noob question: On the wyeast package it indicates fermentation temperature around 70 degrees F. Should I go for what the package suggests, or the lower temperature descibed here?
Post a Comment
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