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Galt's marzen
Oktoberfest/Märzen • All Grain • 5 gal
Just trying to make something special
January 22, 2003 am 05:50am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
German 2-row Pils
German 2-row Pils
- 1.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .2 lbs
Belgian Special B
Belgian Special B
- .5 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .75 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Hallertauer Mittelfrüher - 5.0 AA% whole; boiled 20 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .25 oz
Hallertauer Mittelfrüher - 5.0 AA% whole; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
yeast nutrient - (omitted from calculations)
yeast nutrient
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP838 Southern German Lager
White Labs WLP838 Southern German Lager
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Notes
-acid rest @92 for 90 min -protein @121 for 90 min -conversion @155 till done -raise temp to 165 for 20 min
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 13.7 SRM | 7 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.7% | |
| Bitterness: | 30.4 IBU | 20 - 28 | |
Discussion
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