Marzen (Infusion) 
All Grain Recipe
Submitted By: lsnadon (Shared)
Members can download and share recipes
| Brewer: Les Nadon | |
| Batch Size: 6.00 gal | Style: Oktoberfest/Marzen ( 3B) |
| Boil Size: 6.86 gal | Style Guide: BJCP 2008 |
| Color: 9.3 SRM | Equipment: My Equipment |
| Bitterness: 23.3 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (12.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.012 SG (3.2° P) | Fermentation: My Aging Profile |
| ABV: 4.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
2 |
| 1 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
3 |
| 1.00 oz |
Saaz [3.2%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Saaz [3.2%] - Boil 30 min |
Hops |
5 |
| 0.30 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
| 1.00 oz |
Saaz [3.4%] - Boil 10 min |
Hops |
7 |
| 1.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
8 |
Notes
Starter was 8 days past the "Best By" date. Starte took two days to get going, but based on the age, that is fine. Yeast nutrient was included int he starter as well as a little more in the boil (15 minutes).
Kept at 68 degrees until the yeast started working in the fermenter, then the fermenter was moved to the basement closet and held at 50 - 52 degrees until fermented out.
In the future - try to ferment a few degrees colder and cut the first hops to .75 ounce This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor