Maßkrug Märzen (2018 version)

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Batch Size: 5.00 galStyle: Märzen ( 6A)
Boil Size: 5.96 galStyle Guide: BJCP 2015
Color: 13.7 SRMEquipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 25.8 IBUsBoil Time: 90 min
Est OG: 1.081 (19.5° P)Mash Profile: Decoction Mash, Triple, Lager
Est FG: 1.025 SG (6.2° P)Fermentation: Lager, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Munich Malt, Germany (Avangard) (9.5 SRM) Grain 1
4 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
4 lbs Vienna Malt (Avangard) (3.0 SRM) Grain 3
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4
1.00 oz Hallertauer [4.1%] - Boil 90 min Hops 5
1.00 oz Hersbrucker [2.3%] - Boil 30 min Hops 6
1.00 oz Tettnang [3.7%] - Boil 15 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
2 pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast 9

Notes

For 2018 version did a triple decoction lager mash, and switched to WLP820 Oktoberfest/Märzen Lager Yeast Fermentation schedule: 3/31/18 - primary fermentation start at 53F Ferment for 15 days, then begin diacetyl rest for four days at 53F Start diacetyl rest 4/15/18 - temp raise to 63F Rest at 63F until 4/19/18, then begin lagering, lowering temperature 5 degrees per day until close to freezing 4/20/18 - drop temp to 58F 4/21/18 - drop temp to 53F 4/22/18 - drop temp to 48F 4/23/18 - drop temp to 43F 4/24/18 - drop temp to 38F 4/25/18 - drop temp to 33F Lager at 34F for at least three months, ready to drink no sooner than the end of July, ideally wait until Oktoberfest to drink it

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