Märzen Recipe - Oktoberfest Marzen - from March-April 2015 BYO Magazine

Recipe Info

Recipe Image

Oktoberfest Marzen - from March-April 2015 BYO Magazine

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
90 min
75%
This is from the March-April 2015 BYO magazine. It describes using 5.5 gal for the mash-in but my lauter tun (cooler) is only 5 gal, so I'll just be using 4 gallons (which barely fits with the grain!)

Fermentables

75% - Vienna - DE
10
37
4
Mash
15% - Munich Dark - DE
2
37
10
Mash
9% - Munich Light - DE
1.25
37
6
Mash

Hops

Magnum
0.55
Pellet
Boil
75 min(s)
12.4
21.2

Yeast

White Labs German Bock Lager WLP833
76%

Other Stuff

No other stuff in this recipe

Mash Steps

Mash In
Infusion
145
60 min
Saccharification Rest
Decoction
158
20 min

Special Instructions

1.
Mash in with 4 gal. @ 158 degrees F to get 145 degrees
2.
After ~40 minutes, pull just over 1 gallon of thick mash for decoction
3.
Boil decoction for 20-30 minutes, stirring frequently, and add back to main mash to reach 158 deg.
4.
Hold ~20 minutes at 158 degrees and begin slow sparge until 6.5 gallons is reached.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Oktoberfest Marzen - from March-April 2015 BYO Mag...
Märzen
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.067 OG
  • 1.016 FG
  • 21.2 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 8.4° SRM Color
  • 75% Efficiency
  • 6.6% ABV Alcohol
  • 227 per 12oz Calories
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