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Old 03-01-2009, 03:56 PM   #1
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Default Oktoberfest marzen

Hey folks; I will be cranking out this beer in the next week. Please feel free to comment and critique. I wanted a strong Munich presence. Most recipes I see have large amounts of pils and Vienna and very little Munich. Any thoughts appreciated.

oktoberfest
Oktoberfest/Marzen


Type: All Grain
Date: 2/21/2009
Batch Size: 5.50 gal
Brewer:
Boil Size: 7.33 gal
Asst Brewer:
Boil Time: 90 min
Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients
Amount
Item
Type
% or IBU
5.00 lb
Pilsner (2 Row) Ger (2.0 SRM)
Grain
45.45 %
4.00 lb
Munich Malt - 10L (10.0 SRM)
Grain
36.36 %
2.00 lb
Vienna Malt (3.5 SRM)
Grain
18.18 %
1.00 oz
Mt. Hood [6.00 %] (60 min)
Hops
19.2 IBU
0.50 oz
Mt. Hood [6.00 %] (20 min)
Hops
5.8 IBU
0.50 oz
Hallertauer [3.60 %] (5 min)
Hops
1.0 IBU


Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.62 %
Actual Alcohol by Vol: 0.65 %
Bitterness: 26.0 IBU
Calories: 43 cal/pint
Est Color: 7.4 SRM
Color:
Color


Mash Profile
Mash Name: Decoction Mash, Double
Total Grain Weight: 11.00 lb
Sparge Water: 3.40 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE
Mash PH: 5.4 PH

Decoction Mash, Double
Step Time
Name
Description
Step Temp
10 min
dough in
Add 22.00 qt of water at 139.6 F
134.0 F
90 min
Saccharification
Decoct 7.83 qt of mash and boil it
158.0 F
10 min
Mash Out
Decoct 4.71 qt of mash and boil it
168.0 F



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Old 03-01-2009, 04:37 PM   #2
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It looks pretty damned tasty. I love lots of Munich in my festbiers. To me a lot of the current recipes are more "bumped up" Helles than what I would consider a traditional festbier or Marzen. In fact I would even consider decreasing the percentage of pils malt in the recipe and adding more Vienna or even Munich, maybe almost reversing the amounts of Vienna and Pils.



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Old 03-02-2009, 12:58 PM   #3
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Quote:
Originally Posted by BigEd View Post
It looks pretty damned tasty. I love lots of Munich in my festbiers. To me a lot of the current recipes are more "bumped up" Helles than what I would consider a traditional festbier or Marzen. In fact I would even consider decreasing the percentage of pils malt in the recipe and adding more Vienna or even Munich, maybe almost reversing the amounts of Vienna and Pils.
Hey Ed: Thanks for the advice. I will bump up the Munich to 6lbs and decrease the Pils 3lbs. I only has 2 lbs of Vienna so can't mess with those numbers and I have a lot of Pils and Munich grains to use. Thanks again, I was afraid of using too much Munich but it seems not to be a problem. Charlie
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Old 03-03-2009, 02:06 AM   #4
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26 IBU ??

Do most Oktoberfests have a high IBU like this??

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Old 03-03-2009, 02:18 AM   #5
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Quote:
Originally Posted by ApolloSpeed View Post
26 IBU ??

Do most Oktoberfests have a high IBU like this??
It's certainly within range AFAIK especially with an OG pushing 60. This will still be a most definitely malt dominated brew.
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Old 03-03-2009, 02:32 AM   #6
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I think the range on the oktoberfest is 20-28. I have made a similar recipe though wouldnt really classify it an oktoberfest but it had an IBU of 28.8.. a little on the bitter side for this brew.. But I really liked it.. My OG was 1.067.. I guess its all about what you like in a beer..

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Old 03-03-2009, 11:41 AM   #7
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You didn't mention how long the decoction boils were but I would boil the first one for at least 30 minutes...probably 45. Looks tasty.

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Old 03-03-2009, 12:07 PM   #8
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Quote:
Originally Posted by SpanishCastleAle View Post
You didn't mention how long the decoction boils were but I would boil the first one for at least 30 minutes...probably 45. Looks tasty.
Good point. With my recent Boh Pils I only boiled it for 10(I think, no notes here) and my Vienna I boiled for 30 or more minutes. I do plan a long boil for the Oktoberfest. This might be my last lager for the season but I will be ready for next Decembers lagering peiod. This will be my 3rd lager this year. Without a fermentation fridge I must rely on mother nature. She's been very good to me this year as I was able to keep my fermentation @ 50F/10C.
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Old 03-03-2009, 12:28 PM   #9
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I may have a bit of confusion regarding Marzen/Oktoberfest beers (and Maibocks as well).

Correct me if I'm wrong but I thought Marzens were brewed in March with the intention to be consumed in late summer...which to me implies 'before Oktoberfest' (Oktoberfest actually starts in September).
I thought Oktoberfests were brewed with the intention to be consumed at Oktoberfest.
But other than that they are essentially the same beer?

Marzens are named from the month they are brewed...where I thought Maibocks were named from the month they are consumed.

I hope this isn't too OT balto?

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Old 03-03-2009, 12:51 PM   #10
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Quote:
Originally Posted by SpanishCastleAle View Post
I may have a bit of confusion regarding Marzen/Oktoberfest beers (and Maibocks as well).

Correct me if I'm wrong but I thought Marzens were brewed in March with the intention to be consumed in late summer...which to me implies 'before Oktoberfest' (Oktoberfest actually starts in September).
I thought Oktoberfests were brewed with the intention to be consumed at Oktoberfest.
But other than that they are essentially the same beer?

Marzens are named from the month they are brewed...where I thought Maibocks were named from the month they are consumed.

I hope this isn't too OT balto?
From what I have read Marzen and Oktoberfest names are the same brew. Marzen "is" the original name for the beer served at Oktoberfest and is the named after March. They also call it Festbier and Oktoberfest. Maybe some brewers could wait until fall to drink their brew(like me) so there are reportss of it being consumed in late summer. These beers are brewed in March for a fall serving after lagering in caves for the summer.
I believe you are correct about Maibocks name. It is served in May but I am clueless when it is brewed, I'm guessing sometime in the winter (January??). I hope to do one next winter for May serving.


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