JP's Augustiner Bräustübl

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-12-17
Batch Size: 5.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: JP's Pot and Cooler
Bitterness: 18.8 IBUsBoil Time: 90 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.1° P)Fermentation: JP's Lager, Two Stage w/ Diacetyl Rest
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.50 gal JP's Salzburg, Austria Water 1
4.80 ml Lactic Acid (Mash 60 min) Misc 2
2.03 g Chalk (Mash 60 min) Misc 3
1.86 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.00 Campden Tablet (metabisulfite) (Mash 75 min) Misc 5
0.04 g Baking Soda (Mash 60 min) Misc 6
7 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 7
1 lbs 8.00 oz Carahell (Weyermann) (13.0 SRM) Grain 8
0.50 oz Hallertau [2.9%] - Boil 60 min Hops 9
0.50 oz Select Spalt [2.5%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
0.50 oz Hallertau [2.9%] - Boil 5 min Hops 13
0.50 oz Select Spalt [2.5%] - Boil 5 min Hops 14
0.50 oz Hallertau [2.9%] - Steep 10 min Hops 15
0.50 oz Select Spalt [2.5%] - Steep 10 min Hops 16
1.0 pkgs German Lager (White Labs #WLP830) Yeast 17
1.0 pkgs German Lager (White Labs #WLP830) Yeast 18

Taste Notes

Our Märzen Beer is highly appreciated and popular far beyond the borders of Salzburg, and is characterised by its typical flavour. Its production uses Stadlau Pilsen and Kara-Extra-Hell malts, as well as Hallertau-Spalt-Select aromatic hops by Barth & Sohn, Nuremberg, to give the Märzen Beer its unique touch. Original wort: 4.6% alcohol by volume. Our beer is without any preservatives and we brew it still like the original recipe from 1516.

Notes

This recipe has been tough to track down. Found a clone at: https://www.brewtoad.com/recipes/pdx-augustinerbrau-ag http://www.northernbrewer.com/weyermann-barke-pilsner-malt http://www.northernbrewer.com/weyermann-carahell-malt http://www.northernbrewer.com/german-spalt-hop-pellets This beer traditionally has been brewed by the multi-step decoction method, but most experts agree that, given the quality of modern grains, single-step infusion mashing can produce more than adequate results. Pitch cold, let it ferment around 50 °F and once the fermentation slowed down significantly and the gravity of the beer is close to its final gravity, raise the beers temperature to 54 °F for a diacetyl rest. This diacetyl rest has the effect of giving the slowing yeast a boost to finish the last sugars and reduce the diacetyl. After this rest is complete the beer can be crashed to lager at 38 °F for 2 months.

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