Märzen Recipe - Echtes Festbier

Recipe Info

Recipe Image

Echtes Festbier

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
http://www.beerandbrewing.com/real-oktoberfest-beer/ OG: 1.058; FG: 1.012; IBUs: 31; ABV: 6.0%

Fermentables

98% - Pilsner - DE
11
38
1
Mash
2% - Acidulated Malt - DE
0.25
27
3
Mash

Hops

Perle
1
Pellet
Boil
60 min(s)
8
26.9
Hallertauer Mittelfrüh
1
Pellet
Boil
10 min(s)
4
4.9

Yeast

Wyeast Munich Lager 2308
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Beta amylase
Decoction
149
30 min
Alpha amylase
Decoction
162
30 min

Special Instructions

1.
Pitch 425 billion healthy yeast cells into 46?F (8?C) wort
2.
allow temperature to free rise to 50?F (10?C),
3.
and ferment for 10 days
4.
Raise temperature to 60?F (16?C) for a diacetyl rest and hold until final gravity is achieved.
5.
Rack to secondary and lager at 35?F (2?C) for at least 6 weeks before kegging or bottling.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Echtes Festbier
Märzen
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.016 FG
  • 31.8 IBU (tinseth) Bitterness
  • 0.50 BG:GU
  • 2.7° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 216 per 12oz Calories
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