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My First Marzen

My First Marzen

Oktoberfest/Märzen • Partial Mash • 5 gal

thillerson

Yea! I have a refrigerator for brewing only now!

October 7, 2003 am 09:49am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 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

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