Marzen (Infusion)

All Grain Recipe

Submitted By: lsnadon (Shared)
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Brewer: Les Nadon
Batch Size: 6.00 galStyle: Oktoberfest/Marzen ( 3B)
Boil Size: 6.86 galStyle Guide: BJCP 2008
Color: 9.3 SRMEquipment: My Equipment
Bitterness: 23.3 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: My Aging Profile
ABV: 4.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 2
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 3
1.00 oz Saaz [3.2%] - Boil 60 min Hops 4
1.00 oz Saaz [3.2%] - Boil 30 min Hops 5
0.30 tsp Irish Moss (Boil 15 min) Misc 6
1.00 oz Saaz [3.4%] - Boil 10 min Hops 7
1 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 8

Notes

Starter was 8 days past the "Best By" date. Starte took two days to get going, but based on the age, that is fine. Yeast nutrient was included int he starter as well as a little more in the boil (15 minutes). Kept at 68 degrees until the yeast started working in the fermenter, then the fermenter was moved to the basement closet and held at 50 - 52 degrees until fermented out. In the future - try to ferment a few degrees colder and cut the first hops to .75 ounce