Oktoberfest/Marzen
BJCP 2008 – 03B
Batch #:
2008-22
Brew Date:
August 10, 2008
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
8.1SRM
IBU:
24.9
BU/GU:
0.42
ABV:
5.9%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 5.25 pounds | Belgian Plisen Malt | 48.8% |
| 2.50 pounds | German Light Munich Malt | 23.3% |
| 2.00 pounds | German Vienna Malt | 18.6% |
| 1.00 pounds | German CaraHell (Light Crystal) Malt | 9.3% |
| 10.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.35 ounces | Magnum | 60 minutes | Boil | Pellets | 14.0% | |
| 0.75 ounces | Tettnanger | 20 minutes | Boil | Pellets | 4.5% | |
| 1.10 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/8 tsp. | Super Irish Moss | Other | 15 minutes |
Fermentation and Aging
Primary:
10 days @ 50° F
Secondary:
3 days @ 50° F
General Info
Modified the recpie slightly to be extra true to style. This one should be brewed in late June or early July for peak flavor by late September (for Oktoberfest).
- Prepare a yeast starter at least three days before at 65°.
- Add small amount of Calcium Carbonate to mash.
- Add small amount of Gypsum to mash.
- Mash at 151° for 60 minutes.
- To be extra authentic, do a triple decotion at 124°, 145°, 157°.
- Boil 90 minutes.
- Pitch yeast cold.
- Ferment at 50° for at least 14 days in primary. Transfer to secondary for 7 days.
- Lager at 34-39° for a minimum of 28 days.
Procedure
- Single infusion mash with 3.75 gallons of 151° water for 60 minutes
- Sparge with 4.75 gallons of 168-170° water
- Total boil time: 90 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minutes
- Cool wort to 60°
- Pitch yeast
