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Buck's Marzen Ale
Oktoberfest/Märzen • All Grain • 12 gal
Third batch going and all received very well
June 25, 2003 am 08:29am
5.0/5.0 1 rating
Ingredients (All Grain, 12 gal)
- 17 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 3 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Notes
Marzen made with ale yeast Light red color super smooth
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: | 1.012 | 1.012 - 1.016 | |
| Color: | 13.3 SRM | 7 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.1 IBU | 20 - 28 | |
Discussion
Always have some on had
2007-06-24 10:43am
this recipe has been tweeked now for several years and always turns out great. Added 2# Vienna and dropped the Munich and a pound on both seemed to bring the most changes.
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