Marvelous Marzen

We were a little late in the year to be brewing a marzen but the cooler nights this time of year make lagering more efficient. We also didn't stick very close to the bitterness of the style. Tom likes hoppy beers so we added a little extra.

Brewer:	Scott and Tom		Email:	-
Beer:	Marvelous Marzen		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	45 IBU
OG:	1.065		FG:	1.010
Alcohol:	7.0% v/v (5.5% w/w)
Water:	We use West Michigan water which is fairly soft.
Grain:	1 lb. German Pilsner 5 lb. German Vienna 4 lb. German Munich 1 lb. Dextrine malt (Cara-Pils)
Mash:	80% efficiency
	We used a traditional German double decoction mash.
Boil:	60 minutes	SG 1.065	5 gallons
	Added gypsum and irish moss in the boil. We had 4 gallons at the end of the boil with a s.g. of 1.064. We added 1 gallon of water prior to racking to the fermenter to give us an o.g. of 1.054
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 0.5 oz. Hallertauer Hersbrucker (5% AA, 45 min.) 0.5 oz. Hallertauer Hersbrucker (5% AA, 25 min.) 0.5 oz. Tettnanger (4.5% AA, 15 min.) 0.5 oz. Tettnanger (aroma)
Yeast:	We used a started of the white labs marzen/ocktoberfest yeast strain.
Log:	We plan to ferment around 55° about 3-4 days then rack over to a secondary until clear.
Carbonation:	We'll use 3/4c priming sugar for 5 gallons. We'll bottle half and party pig the rest.

Recipe posted 10/04/06.