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Bavarian Marzen
Oktoberfest/Märzen • All Grain • 12 gal
Smooth, clear, and right on style. Hard to wait to try some.
May 5, 2003 pm 05:01pm
0.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 17 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 5 lbs
English 2-row Munich
English 2-row Munich
Used for extra flavour and colour in nitro-keg ales.
- 3 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 2 oz
Mt. Hood - 5.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2 oz
Saaz - 5.0 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 12.0 SRM | 7 - 14 | |
| Alcohol: | 5.8% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.5 IBU | 20 - 28 | |
Discussion
changes to recipe
2006-10-26 8:56pm
The hops are pellets - never use whole except for my own. Make this recipe 3-4 times a year and have changed the CaraMunich to Vienna and the Munich is 20L. Won more taste tests and events than any othe recipe I've done.
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