Ayinger OktoberFest-Marzen 
All Grain Recipe
Submitted By: BenB (Shared)
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| Brewer: Ben | |
| Batch Size: 5.00 gal | Style: Oktoberfest/Märzen (3B) |
| Boil Size: 7.58 gal | Style Guide: BJCP 2008 |
| Color: 9.2 SRM | Equipment: Ben's set up ( 5 Gal/30 L) - All Grain |
| Bitterness: 20.9 IBUs | Boil Time: 90 min |
| Est OG: 1.063 (15.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Lager, Three Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 11.46 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 3 lbs 1.38 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 8.01 oz |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
| 8.01 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
4 |
| 1.27 oz |
Tettnang [5.0%] - Boil 60 min |
Hops |
5 |
| 0.25 oz |
Hallertauer Hersbrucker [4.0%] - Boil 15 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
Munich Lager (Wyeast Labs #2308) |
Yeast |
8 |
Notes
100% Ashbeck. pH 5.3
Bru'n Water v.3.4Water Adjustments
Ayinger OktoberFest-Marzen
Profiles (ppm)ExistMashFinished
Ca105252
Mg366
Na91717
SO4105959
Cl127272
HCO31-32NA
SO4/Cl Ratio0.8
Batch Volume18.93Liters
Total Mash13.96Liters
Mash Dilution0.00Liters
Total Sparge21.00Liters
Sparge Dilution0.00Liters
Mineral Additions (gm)MashSparge
Gypsum .1.01.5
Calcium Chloride1.01.5
Epsom Salt0.30.5
Mag Chloride 0.10.2
Canning Salt0.30.4
Baking Soda0.0Not Recommended
Chalk .0.0Not Recommended
Pickling Lime 0.0Not Recommended
Mash Acid Additions
0.00(ml)
Phosphoric10.00%6.98(ml)
Sparge Acid Addtions
Phosphoric10.00%0.34(ml)
0.00(ml)This Recipe Has Not Been Rated
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