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Marzen-Oktoberfest

Marzen-Oktoberfest

Oktoberfest/Märzen • All Grain • 6.00 gal

BoilTheDog

Brewed this and keg was smashed in one day. Huge favorite and will be on tap year round.

April 21, 2017 at 12:51pm

0.0/5.0 0 ratings

Ingredients (All Grain6.00 gal)

  • 3.75 lbs German 2-row Pils

    German 2-row Pils

  • 3.75 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 3.75 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1 lbs Weyermann CaraMunich® III; Weyermann

    Weyermann CaraMunich® III; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 2.0 oz Hallertauer Hersbrucker - 2.0 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 1.0 oz Hallertauer Tradition - 2.5 AA% pellets; boiled 45 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 1.0 oz Tettnanger - 2.0 AA% pellets; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - 10 minutes (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 2633 Octoberfest Lager Blend™

    Wyeast 2633 Octoberfest Lager Blend™

    A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.

Notes

Wyeast 2206 Bavarian Lager or WLP833 German Lager work great as well.

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: 1.014 1.012 - 1.016
Color: 13.6 SRM 7 - 14
Alcohol: 5.4% ABV 4.8% - 5.7%
Bitterness: 27.7 IBU 20 - 28

Discussion

BoilTheDog

Mash

2017-04-21 12:58pm

Have done both decoction and single infusion mashes. Both are good just depends how dedicated you are. Single Mash was at 152F for 60. Started dough in at 140F until I hit strike temp. Enjoy!

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