Frankenstyle Marzen

All Grain Recipe

Submitted By: techprof (Shared)
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Batch Size: 5.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 6.85 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: James Pot and Cooler (8 Gal/37.8 L) - All Grain
Bitterness: 21.1 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Munich Malt - 20L (15.5 SRM) Grain 2
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 4
0.50 oz Tettnang [4.5%] - Boil 14 min Hops 5
0.50 oz Tettnang [4.5%] - Boil 1 min Hops 6
2 pkgs German Lager (White Labs #WLP830) Yeast 7

Taste Notes

Name: Frankenstyle Oktoberfest Lager Bitternes: 21 IBUs Color: 9 SRM ABV: 5.2% Description: This is what happens when Dr. Frankenstein put the big green guy in charge of planning for Oktoberfest festivities at the castle.

Notes

8/8/12: 2L yeast starter with 2 vials white labs german lager yeast 830. Ambient temp 73f. Will stir plate for 24 hours then let sit for several more days before refridgeration. 8/26/2012: 7.5g Ice Mountain spring water, with 2g filtered tap water 8/26/12: Mash 3.5g at 154f for 60 mins. Mash temp at 45min, 154f, Ph between 5.5-5.6. 154f 60min Preboil: Brix 8, 1.31og. Since mash temp and vols are correct it is due to grain crush. Added 1lb DME to increase og to 1.041 9/7/12: Slowly ramped temp up to 67f for a 2-Diacetyl rest. 1.011 @67=1.0.13 9/9/12: After 2day Diacetyl re1st, the gravity has stayed at 1.011 @70 = 1.012 (roughly 75% attenuation) Will perform cold conditioning for 4 weeks.