Maßkrug Märzen (2017 version) 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Batch Size: 5.50 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 8.47 gal | Style Guide: BJCP 2008 |
| Color: 11.8 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 20.1 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.4° P) | Mash Profile: Decoction Mash, Triple, Lager |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Lager, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs |
Munich Malt (9.0 SRM) |
Grain |
1 |
| 4 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 4 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
| 1.00 oz |
Hallertauer [2.5%] - Boil 90 min |
Hops |
5 |
| 1.50 oz |
Hersbrucker [2.0%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Tettnang [2.0%] - Boil 30 min |
Hops |
7 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 2.0 pkgs |
Southern German Lager (White Labs #WLP838) |
Yeast |
9 |
Notes
For 2017 version I changed to a triple decoction mash instead of a single infusion mash
3/5/17 - fermentation start at 50F
3/22/17 - temp raise to 55F
3/23/17 - temp raise to 60F
3/24/17 - temp raise to 62F
3/26/17 - rack to carboy, drop temp to 56F
3/27/17 - drop temp to 51F
3/28/17 - drop temp to 46F
3/29/17 - drop temp to 41F
3/30/17 - drop temp to 36F
3/31/17 - drop temp to 34F
This Recipe Has Not Been Rated
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