Deaf Dog Oktoberfest/Marzen

All Grain Recipe

Submitted By: bstevenson72 (Shared)
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Brewer: Brian Stevenson
Batch Size: 6.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 8.07 galStyle Guide: BJCP 2008
Color: 10.7 SRMEquipment: My Equipment - 6 Gallon
Bitterness: 26.9 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Narziss Lager fermentation
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Munich Malt (9.0 SRM) Grain 1
4 lbs Pilsner (2 Row) UK (1.2 SRM) Grain 2
3 lbs Vienna Malt (3.5 SRM) Grain 3
1 lbs Caramunich Malt (56.0 SRM) Grain 4
1.50 oz Hallertauer [4.0%] - Boil 60 min Hops 5
0.50 oz Hallertauer [4.0%] - Boil 20 min Hops 6
2.0 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 7

Taste Notes

The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5-gallon carboy or Cornelius keg for lagering.

Notes

OKTOBERFEST/MÄRZEN A clean, malty-rich lager with lots of smooth, complex malt character, minimal hop flavor, and minimal hop aroma. This is an advanced style that can be brewed by extract-with-grain or all-grain methods. Ferments at 50° F (10° C). OG FG IBU Color Alcohol 1.050-1.057 (12.4-14 °P) 1.012-1.016 (3.1-4.1 °P) 20-28 7-14 SRM 14-28 EBC 4.8-5.7% ABV 3.8-4.5% ABW Keys to Brewing Oktoberfest/Märzen: Oktoberfest is the richest of the European amber lagers, but it is not as malty or malty-sweet as a traditional bock. This is a smooth, rich beer that starts with some malty sweetness but finishes dry enough and light enough to drink in quantity. It is often served by the liter, and it should never be cloying or too full. While balanced to the malt side, the hop bitterness helps keep the finish from being overly sweet. The most common fault in brewing this style is making it too big: too sweet, too alcoholic, or too hoppy. I’ve tasted many attempts at the style that were higher in alcohol and sweeter in the finish than most commercial German doppelbocks, and many that were overly hoppy. Keep in mind this is a balanced beer, with an emphasis on malt flavor and aroma. Oktoberfest gets its substantial bready, toasty malt character from a large percentage of Munich malt. A portion of caramel malt adds some backing sweetness, but adding too much can be an issue. Oktoberfest should not have a pronounced caramel character. Adding lots of caramel malt will also result in too high a finishing gravity, which makes it too filling and impacts the easy-drinking nature of this beer. To get a dry-enough finish, you need the proper level of attenuation. While you want a fair amount of body and a slightly creamy feel, this beer needs to be fully fermented. Oxygenate the wort thoroughly, and make sure to use enough clean, healthy yeast. RECIPE: MUNICH MADNESS OG: 1.055 (13.6 °P) FG: 1.015 (3.7 °P) ADF: 73% IBU: 27 Color: 11 SRM (21 EBC) Alcohol: 5.4% ABV (4.2% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.047 (11.7 °P) Extract Weight Percent Pilsener LME (2.3 °L) 4.4 lbs. (2kg) 44.9 Munich LME (9 °L) 4.4 lbs. (2kg) 44.9 Steeping Grains     CaraMunich (60 °L) 1.0 lb. (0.45kg) 10.2 Hops   IBU Hallertau 4.0% AA for 60 min. 1.5 oz. (43g) 24 Hallertau 4.0% AA for 20 min. 0.5 oz. (14g) 2.7 Yeast White Labs WLP820 Oktoberfest/Märzen, Wyeast 2206 Bavarian Lager, or Fermentis Saflager S-23 Fermentation and Conditioning Use 21 grams of properly rehydrated dry yeast, 4 liquid yeast packages, or make an appropriate starter. Ferment at 50° F (10° C). Allow the beer to lager at least 4 weeks before bottling or serving. When finished, carbonate the beer from 2 to 2.5 volumes. All-Grain Option Replace the Pilsener extract and the Munich extract with 5 lbs. (2.26kg) continental Pilsener malt, 4 lbs. (1.81kg) Munich malt, and 3 lbs. (1.36kg) Vienna malt. Mash at 151° F (66° C). Increase the pre-boil volume as needed to allow a 90-minute boil, which helps reduce DMS in the beer. Jamil Zainasheff; Palmer John (2007-11-02T07:00:00+00:00). Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew (Kindle Locations 1270-1276). Brewers Publications. Kindle Edition.

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