Octoberfest Marzen 2017 
All Grain Recipe
Submitted By: bcblase (Shared)
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| Brewer: Brad Blase | |
| Batch Size: 5.20 gal | Style: Oktoberfest/Märzen ( 3B) |
| Boil Size: 6.83 gal | Style Guide: BJCP 2008 |
| Color: 13.3 SRM | Equipment: Brad's Pot & Cooler |
| Bitterness: 35.5 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.8° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Lager-Fermostat |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.80 gal |
Walnut Springs, VA |
Water |
1 |
| 11 lbs |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
2 |
| 1 lbs |
Vienna Malt (Avangard) (3.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramunich I (Weyermann) (51.0 SRM) |
Grain |
4 |
| 2.00 oz |
Northern Brewer [4.9%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Hallertauer Hersbrucker [2.0%] - Boil 15 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
7 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
8 |
| 0.50 oz |
Hallertauer Hersbrucker [2.0%] - Boil 5 min |
Hops |
9 |
| 2.0 pkgs |
SafLager German Lager (DCL/Fermentis #S-189) |
Yeast |
10 |
Taste Notes
Best Octoberfest yet - very good malty base, lagering made for clean finishNotes
8/12 - Initial Primary = 72 deg F - basement
8/15 - Secondary Temp = 52 deg F (keezer)
8/24 - DE Rest = 68 deg F - basement
8/31 - Lager = 36 deg F (keezer)
This Recipe Has Not Been Rated
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