Märzen Recipe - Oktoberfest take III

Recipe Info

Recipe Image

Oktoberfest take III

by on
All Grain
12 Gallon(s)
14 Gallon(s)
60 min
82%
This is an Oktoberfest beer made with the more traditional half Munich and half Vienna/Pilsner malts. My original gravity turned out a little high, because my efficiency was greater than expected. Tasting notes to follow!!

Fermentables

49% - Dark Munich - DE
12
36
10
Mash
20% - Vienna - DE
5
37
4
Mash
27% - Pilsner - DE
6.5
38
1
Mash
2% - CaraMunich II - DE
0.5
34
46
Mash
1% - Biscuit Malt - BE
0.25
36
23
Mash
1% - Acidulated Malt - DE
0.25
27
3
Mash

Hops

Tettnang
1.75
Pellet
Boil
60 min(s)
4.5
11.3
Hallertau
1.5
Pellet
Boil
60 min(s)
4.5
9.7

Yeast

Wyeast Bohemian Lager 2124
71%
Wyeast Bohemian Lager 2124
71%

Other Stuff

Irish Moss
2
each
Mash

Mash Steps

heat to 122
Decoction
122
25 min
mash @152 for 90 min.
Decoction
150
90 min
raise mash temp to mash out
Decoction
168
15 min

Special Instructions

1.
Make a large starter, and cool wort to 60 degrees. Pitch yeast.
2.
Ferment. do a diacetyl rest, and lager

Tasting Notes (1)

bachelorbrewer

Tasted on 10/9/2016 by bachelorbrewer

Notes:

This is my third shot at Oktoberfest beer. I had some issues controlling my temperature, but I managed to get the lagering phase done Ok. I made 12 gallons and the feedback I received from my garage groupies and family was phenomenal, to say the least! I received this recipe from a fellow brewer (Tim) and it is what I would call a traditional Oktoberfest grain bill. I will definitely make this one again next year without changing anything. Cheers, and thanks, Tim!!

Recipe Facts

Oktoberfest take III
Märzen
  • 12.00 Gallons Liters Batch Size
  • 14.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.018 FG
  • 20.9 IBU (tinseth) Bitterness
  • 0.34 BG:GU
  • 9.5° SRM Color
  • 82% Efficiency
  • 5.6% ABV Alcohol
  • 208 per 12oz Calories
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