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Old 04-28-2011, 09:40 AM   #1
duffman2
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Default Wanted: The Best Oktoberfest Recipes!

Brewed one last year from AHS and it was pretty good. But I'm looking for something a little better. I am AG but I haven't done decoction or step mashes yet. I might have to read up on them if they are indeed necessary for making a great marzen.

Really looking forward to getting this brew going for the early fall, if I can wait that long!

Cheers!

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Old 04-28-2011, 12:27 PM   #2
ScrewyBrewer
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This is my favorite Oktoberfest/Marzen Lager all grain recipe so far, I've brewed it several times and in fact I plan on brewing it again this weekend. It's straightforward and uses a simple mashing process of 155F for 60 minutes. The grains include German Munich and Pilsner malts with the additions of CaraMunich and Melanoidin for body and color.

I brew 2 1/4 gallon Mr. Beer sized batches so if you're doing a bigger batch just increase the ingredient wieghts accordingly. The 3 hop additions work extremely well with the grain bill and the beer produced is crisp, clean and very drinkable.

Size 2.13 gallons: Estimated IBU=26, SRM=13, OG=1.058, FG=1.015, ABV=5.6%

1/4 pound CaraMunich

1/4 pound Melanoidin
2.0 pounds Munich (German)
2.0 pounds Pilsener (German)

3/4 ounce Hallertauer (Germany) pellet hops boiled for 60 minutes
1/4 ounce Hallertauer (Germany) pellet hops boiled for 20 minutes
1/8 tab WhirlFloc boiled for 9 minutes
1/4 ounce Hallertauer (Germany) pellet hops boiled for 7 minutes

11.5 grams Saflager W-34/70 (rehydrate using package directions before pitching)
Aerated and pitched at 65F and fermented at 54F for 25 days
Raised to 60F over days 26 to 28 then racked to secondary fermenter
Cold lager secondary fermenter for 4-6 weeks at 34F
Keg at 12psi for 5-7 days and serve at 34F

Directions:
** Infusion mash at 155F for 60 minutes **

Heat 7 quarts of filtered water to 170F
Soak mash tun in 8 quarts of 180F water for 20 minutes to pre heat it
Pour 3.5 quarts of 170F water into mash tun
Mix in 4.5 pounds of crushed grain mix at 60F
Pour 3.5 quarts the remainder of the 170F water into mash tun
Stir water and grain mixture and adjust to 155F and mash for 60 minutes
Sparge with 7 quarts 173F strike water to set mash bed to 168F
Lauter for 20 minutes adding 10.5 quarts of sweet wort to the boil pot


Boil for 60 minutes (8.5 quarts remaining for fermenter)
Add 3/4 ounce bittering hops at 60 minutes to flameout
Add 1/4 ounce flavoring hops at 20 minutes to flameout
Add 1/8 tab WhirlFloc at 9 minutes to flameout
Add 1/4 ounce aroma hops at 7 minutes to flameout


Remove from heat and remove hop sacks
Use a wort cooler until the wort temperature cools to 65F
Pitched at 65F and fermented at 54F for 25 days
Raise to 60F over days 26 to 28 then rack to secondary fermenter
Cold lager for 4-6 weeks at 34F
Keg at 12psi for 5-7 days and serve at 34F

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Old 04-28-2011, 04:08 PM   #3
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Pilsner 7.5 lb
Munich Type II 3 lb
Cara Munich III 0.5 lb
Dark Munich 0.5 lb

Hallertau 90min (roughly 20ibu)

WLP833


IMO, its all about the mash schedule, Decoction only way to go for malty lagers.

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Old 04-28-2011, 04:12 PM   #4
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Here is my quest...

http://www.homebrewtalk.com/f12/okto...bouter-122076/

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Old 04-29-2011, 08:39 PM   #5
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Looking pretty good guys. Kabouter I think it sounds like you liked yours and if I can absorb some of Kai's decoc tricks I'll be taking a closer look at your brew.

I also saw Yooper's marzen and KingBrian's looked pretty good too. Lots of options, and they're all making me thirsty!

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Old 05-12-2011, 06:18 PM   #6
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Any more guys?

And also I'm still wondering about the debate between decoction vs no decoction? I'm sure it's been asked before but I thought I'd ask one more time

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Old 05-12-2011, 07:08 PM   #7
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Mine is very simple:
10# German Munich Type I (Weyermann, 6L)
1.5# German Dark Munich (Global, 12L)
.5# Carafoam (Weyermann, optional)

You can use any noble hop to ~22-24 IBUs, I used Hallertau this last time.
The style doesn't need any flavor/aroma hops (especially aroma) but you can use a little flavor hops (noble) if you like.

WLP833 German Bock Lager yeast (huge starter), aerate the cold wort extremely well.

Mash at 155* F or so

OG - 1.058
FG - 1.014

If you just stick with flavorful, malty, continental base malts like Vienna and Light Munich and then use a little specialty malts like Dark Munich/Aromatic/Melanoidin you should be good. Don't use much, if any, caramel malt and if you do; use caramunich. Keep the bitterness low and the aroma/flavor hops either non-existent or very subtle. I like using the lesser attenuating Bock lager yeast but I've made good ones with the more 'crisp' lager yeasts too.

EDIT: that was for 5.5 gal at the end of the boil.
EDIT2: originally wrote 11# light and .5 dark munich but it's actually 10 light and 1.5 dark.

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Old 05-12-2011, 09:32 PM   #8
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Heres my planned recipe for next weeks brew.

16# vienna
4# pilsner
2# munich
60 min 1oz perle
30 min .5 oz Saaz

Mash 66C 1hr. Im going pull 10% of the mash out for a single decoction, boiled and added at mash out.

I only have wyeast california lager so that will have to do.

Edit: Decoction v no.....Well i did a decoction once on a pale ale by accident, dont ask, but it turned out rediculously good, to much work to do every time but it does give good results.

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Old 05-17-2011, 06:17 AM   #9
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Alright, time to educate myself on decoctions. And I'm still compiling these recipes into one combination that sounds like it hits a home run with the flavors I'm looking for.

I think I want it to be sweet and malty per style, but I still want to retain the utmost "drinkability" down to the last gulp.

Getting thirsty!

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Old 05-17-2011, 12:45 PM   #10
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Just racked mine to corny kegs yesterday for lagering, and it's not much different from the other recipes, though it is on the light-colored end of the spectrum.

10 gallons

11# pilsner
10# munich

2oz Saphir - 60 min
.5oz Magnum - 60 min.......22.4 ibu

i'm using saflager "weihenstephan lager" (don't remember what the numbers for it are) and so far it tastes awesome.

As far as decoction mashing goes, I recommend using beersmith to calculate your volumes, I've always hit my temperatures perfectly using their math.

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