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Oktoberfest-Marzen
Malty and well balanced.
| Brewer: | J. Randal | Email: | jrandal1@flash.net | |||||
| Beer: | Oktoberfest-Marzen | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 14.0 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.059 | FG: | 1.012 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Grain: | 12.6 lb. Belgian Munich 15 lb. German Vienna 1.1 lb. Belgian CaraMunich |
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| Mash: | 77% efficiency | |||||||
| 30 min at 122°F 60 min at 151°F | ||||||||
| Boil: | 90 minutes | SG 1.051 | 16 gallons | |||||
| 1 Tablespoon Irish Moss pre Hydrated | ||||||||
| Hops: | 70g Hallertauer (4.25% AA, 90 min.) 35g Hallertauer (4.25% AA, 30 min.) |
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| Yeast: | Wyeast 2124 Bohemian in 1 Carbouy (7 gal) Wyeast 2278 Czech Pils in 1 Carbouy (7 gal) |
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| Log: | Ferment at 56°F for 2 weeks, transfer to secondary at 56°F and finish and lager for 4 weeks | |||||||
Recipe posted 09/13/00.
