This is my second attempt at a Marzen. The first was too high gravity and was a dry beer. I’m hoping this one is more drinkable due to the lower ABV.
Og: .1071
Style Information
Name:
Marzen
Recipe Type:
All Grain
Category:
Oktoberfest
Type:
Lager
OG:
1.050 - 1.057
FG:
1.012 - 1.016
Bitternes:
20 - 28
Color:
7 - 14
Grains & Extracts
| Name | Amount |
|---|---|
| American 2-Row (Grain) | 5.5 lb |
| 2-Row domestic blend of North American grown Harrington and Metcalfe barley varieties. | |
| CARAMUNICH® I (Grain) | 0.5 lb |
| Munich Malt 10L (Grain) | 3 lb |
| Smooth and malty sweet; warming. Golden leaning toward orange hues. | |
| Vienna Malt (Grain) | 3 lb |
| Slightly malty and warm with light biscuit notes. Contributes hues leaning toward golden/light orange. | |
Hops
| Name | Amount | Alpha Acid% | AAU | Time |
|---|---|---|---|---|
| Mount Hood | 1.00 | 6.5% | 6.5 | 60 |
| Mild, pleasant, and clean, somewhat pungent and resiny. | ||||
| Tettnanger | 1.00 | 4.5% | 4.5 | 20 |
| Mild and pleasant, slightly spicy, herbal. | ||||
Yeasts
| Name | Amount |
|---|---|
| Bohemian Lager Wyeast 2124 |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Strike grains with 4 gal of water at 167 °F. | 0 | 167*F | |
| Mash at 154 °F for 60 min. | 60 | 154*F | |
| Mash out with 0.5 gal of water at 212 °F. | 0 | 212*F | |
| Vorlauf and lauter 3.0 gal in your first runnings. | 30 | ||
| Add 3.75 gal of sparge water at 168 °F (includes .5 gal dead space in bucket). | 0 | 168*F | |
| Vorlauf and lauter 3.25 gal in your second runnings. *Your combined runnings should be 6.3 gal. | 30 |
Boil
Amount:
6.3 gal
Time:
60 minutes
Target Batch Size:
5.3
Profile
Estimated OG:
1.067
Estimated FG:
1.017
Estimated ABV:
6.58%
Bitterness:
28 IBU
Estimated Color:
8 SRM
