Smoked Marzen 
All Grain Recipe
Submitted By: almadenbrewers (Shared)
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| Brewer: Bryan Downs and Kevin Greteman | |
| Batch Size: 11.00 gal | Style: Classic Rauchbier (22A) |
| Boil Size: 14.98 gal | Style Guide: BJCP 2008 |
| Color: 9.4 SRM | Equipment: The PW |
| Bitterness: 24.5 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.020 SG (5.2° P) | Fermentation: Lager, Three Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Munich Malt (9.0 SRM) |
Grain |
1 |
| 8 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 4 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 1 lbs |
Carafoam (2.0 SRM) |
Grain |
4 |
| 1 lbs |
Toasted Malt (27.0 SRM) |
Grain |
5 |
| 1 lbs |
Victory Malt (25.0 SRM) |
Grain |
6 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
7 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 90 min |
Hops |
8 |
| 1.00 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 20 min |
Hops |
10 |
| 2.00 oz |
Saaz (whole) [3.5%] - Boil 15 min |
Hops |
11 |
| 2.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
12 |
Notes
Kevins ferm profile
- pitch 60-65F
- once fermentation starts drop to 45F for 2 weeks
- do diactyl rest (bring temp up to 62F for 3 days)
- crash back to 35F for 2 months+This Recipe Has Not Been Rated
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