JP's Augustiner Bräustübl 
All Grain Recipe
Submitted By: johnwpowell (Shared)
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| Brewer: JP-2017-12-17 | |
| Batch Size: 5.00 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2008 |
| Color: 5.4 SRM | Equipment: JP's Pot and Cooler |
| Bitterness: 18.8 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (12.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.008 SG (2.1° P) | Fermentation: JP's Lager, Two Stage w/ Diacetyl Rest |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.50 gal |
JP's Salzburg, Austria |
Water |
1 |
| 4.80 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 2.03 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 1.86 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1.00 items |
Campden Tablet (metabisulfite) (Mash 75 min) |
Misc |
5 |
| 0.04 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 7 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
7 |
| 1 lbs 8.00 oz |
Carahell (Weyermann) (13.0 SRM) |
Grain |
8 |
| 0.50 oz |
Hallertau [2.9%] - Boil 60 min |
Hops |
9 |
| 0.50 oz |
Select Spalt [2.5%] - Boil 60 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
| 0.50 oz |
Hallertau [2.9%] - Boil 5 min |
Hops |
13 |
| 0.50 oz |
Select Spalt [2.5%] - Boil 5 min |
Hops |
14 |
| 0.50 oz |
Hallertau [2.9%] - Steep 10 min |
Hops |
15 |
| 0.50 oz |
Select Spalt [2.5%] - Steep 10 min |
Hops |
16 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
17 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
18 |
Taste Notes
Our Märzen Beer is highly appreciated and popular far beyond the borders of Salzburg, and is characterised by its typical flavour. Its production uses Stadlau Pilsen and Kara-Extra-Hell malts, as well as Hallertau-Spalt-Select aromatic hops by Barth & Sohn, Nuremberg, to give the Märzen Beer its unique touch. Original wort: 4.6% alcohol by volume.
Our beer is without any preservatives and we brew it still like the original recipe from 1516.
Notes
This recipe has been tough to track down. Found a clone at: https://www.brewtoad.com/recipes/pdx-augustinerbrau-ag
http://www.northernbrewer.com/weyermann-barke-pilsner-malt
http://www.northernbrewer.com/weyermann-carahell-malt
http://www.northernbrewer.com/german-spalt-hop-pellets
This beer traditionally has been brewed by the multi-step decoction method, but most experts agree that, given the quality of modern grains, single-step infusion mashing can produce more than adequate results.
Pitch cold, let it ferment around 50 °F and once the fermentation slowed down significantly and the gravity of the beer is close to its final gravity, raise the beers temperature to 54 °F for a diacetyl rest. This diacetyl rest has the effect of giving the slowing yeast a boost to finish the last sugars and reduce the diacetyl. After this rest is complete the beer can be crashed to lager at 38 °F for 2 months. This Recipe Has Not Been Rated
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