
My First Marzen
Oktoberfest/Märzen • Partial Mash • 5 gal
Yea! I have a refrigerator for brewing only now!
October 7, 2003 am 09:49am
Ingredients (Partial Mash, 5 gal)
- 1.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 5.5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 oz
Hallertau - 4.5 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.
- 0.50 oz
Hallertau - 4.5 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.
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.064 | 1.050 - 1.057 | ![]() |
Terminal Gravity: | 1.015 | 1.012 - 1.016 | ![]() |
Color: | 13.3 SRM | 7 - 14 | ![]() |
Alcohol: | 6.4% ABV | 4.8% - 5.7% | ![]() |
Bitterness: | 23.8 IBU | 20 - 28 | ![]() |