Smoked Marzen

All Grain Recipe

Submitted By: almadenbrewers (Shared)
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Brewer: Bryan Downs and Kevin Greteman
Batch Size: 11.00 galStyle: Classic Rauchbier (22A)
Boil Size: 14.98 galStyle Guide: BJCP 2008
Color: 9.4 SRMEquipment: The PW
Bitterness: 24.5 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.020 SG (5.2° P)Fermentation: Lager, Three Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Munich Malt (9.0 SRM) Grain 1
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
4 lbs Vienna Malt (3.5 SRM) Grain 3
1 lbs Carafoam (2.0 SRM) Grain 4
1 lbs Toasted Malt (27.0 SRM) Grain 5
1 lbs Victory Malt (25.0 SRM) Grain 6
1 lbs White Wheat Malt (2.4 SRM) Grain 7
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 90 min Hops 8
1.00 oz Tettnang [4.5%] - Boil 60 min Hops 9
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 20 min Hops 10
2.00 oz Saaz (whole) [3.5%] - Boil 15 min Hops 11
2 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 12

Notes

Kevins ferm profile - pitch 60-65F - once fermentation starts drop to 45F for 2 weeks - do diactyl rest (bring temp up to 62F for 3 days) - crash back to 35F for 2 months+