Maßkrug Märzen (2018 version) 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Batch Size: 5.00 gal | Style: Märzen ( 6A) |
| Boil Size: 5.96 gal | Style Guide: BJCP 2015 |
| Color: 13.7 SRM | Equipment: 10 Gallon Tun, 5 Gallon Batch |
| Bitterness: 25.8 IBUs | Boil 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 |
| 2.0 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
This Recipe Has Not Been Rated
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