Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > European Amber Lager > All-Grain - Marzen/Oktoberfest

Reply
 
LinkBack Thread Tools
Old 08-30-2007, 01:41 PM   #1
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,840
Liked 4930 Times on 3575 Posts
Likes Given: 994

Default All-Grain - Marzen/Oktoberfest

Recipe Type: All Grain
Yeast: Oktoberfest/Marzen
Yeast Starter: Yes- large
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 26
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 10 at 50 degrees
Additional Fermentation: lagering
Secondary Fermentation (# of Days & Temp): 14 at 55 degrees

8 Pounds Vienna Malt
1 pound munich malt
8 oz crystal 80L
8 oz caramunich malt
1 oz Tettnang (40 minutes)
1 oz Hallertau (30 minutes)

Beta rest at 140 degrees for 30 minutes. Alpha rest at 158 degrees for 30 minutes. Cool wort to 50 degrees and pitch huge starter. Primary until 75% done, then taste for diacetyl. If needed, do a diacetyl rest. If not needed, rack to secondary for 14 days then begin to drop temp gradually until at 35 degrees. Lager for six weeks. Bottle, allow to carb at room temperature and then store at cellar temps.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
MadRobot Likes This 
Reply With Quote Quick reply to this message
Old 03-24-2009, 05:42 PM   #3
ApolloSpeed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 227
Liked 3 Times on 3 Posts

Default


did this come out good??

How do you think the taste would be effected if the amount of Munich and Vienna were about the same?

And what about subbing in WLP830? Would it lose some maltyness ?

__________________

*************

ApolloSpeed is offline  
 
Reply With Quote Quick reply to this message
Old 04-28-2009, 02:49 PM   #4
RCannin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Georgia
Posts: 47
Liked 9 Times on 1 Posts

Default


In your notes you wrote: "Taste is a bit "sour" not infected but sour-ish." Any idea as to where the sournness came from?

__________________
RCannin is offline  
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 06:24 AM   #5
greenbirds
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2008
Posts: 468
Liked 8 Times on 8 Posts
Likes Given: 1

Default


Brewed this recipe tonight, subbed half an ounce of Perle for the Hallertau. Pitched a 4L starter of WLP838 (Southern German Lager). According to White Labs it makes a great Marzen/Oktoberfest, so we will see what happens.

__________________
greenbirds is offline  
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 06:41 AM   #6
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default


Quote:
Originally Posted by greenbirds View Post
Pitched a 4L starter of WLP838 (Southern German Lager). According to White Labs it makes a great Marzen/Oktoberfest, so we will see what happens.
I used 838/2308 (1 pk of each, supposedly the same strain) on a 1.043 Vienna, then a 1.056 (SMaSH) Märzen, and a 1.055 Dortmunder. The Märzen is possibly the BEST BEER I HAVE EVER BREWED. I love this yeast! Very flocculent, really rich mouthfeel, and zero diacetyl.
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline  
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 12:41 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,840
Liked 4930 Times on 3575 Posts
Likes Given: 994

Default


Quote:
Originally Posted by RCannin View Post
In your notes you wrote: "Taste is a bit "sour" not infected but sour-ish." Any idea as to where the sournness came from?
I just saw the question- sorry! I don't know where that "sour" came from, but it did go away and it came out great! It might have been some effects from the yeast.

I was really happy with that recipe- I will probably make it again for my next Oktoberfest.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 01:22 PM   #8
LooyvilleLarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Louisville,KY
Posts: 988
Liked 6 Times on 6 Posts
Likes Given: 2

Default


Quote:
Originally Posted by YooperBrew View Post
Primary until 75% done, then taste for diacetyl..
Roughly how long is this (I've never lagered before)
__________________
LooyvilleLarry is offline  
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 01:48 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,840
Liked 4930 Times on 3575 Posts
Likes Given: 994

Default


Maybe a week to 10 days in primary, depending on the fermentation. At 50 degrees, it's a bit slower than ales.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
 
Reply With Quote Quick reply to this message
Old 05-13-2009, 09:32 PM   #10
greenbirds
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2008
Posts: 468
Liked 8 Times on 8 Posts
Likes Given: 1

Default


Quote:
Originally Posted by 944play View Post
I used 838/2308 (1 pk of each, supposedly the same strain) on a 1.043 Vienna, then a 1.056 (SMaSH) Märzen, and a 1.055 Dortmunder. The Märzen is possibly the BEST BEER I HAVE EVER BREWED. I love this yeast! Very flocculent, really rich mouthfeel, and zero diacetyl.
Way to get me all excited. Now I have to wait 3+ months til it's ready...
__________________
greenbirds is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
3 week oktoberfest/marzen recipe blackwaterbrewer Recipes/Ingredients 1 08-31-2009 09:55 PM
My Oktoberfest/Marzen Lager wedward Recipes/Ingredients 9 08-30-2009 05:06 AM
Oktoberfest marzen balto charlie Recipes/Ingredients 42 06-11-2009 06:31 PM
AHS Oktoberfest/Marzen Mini-Mash Kit nostalgia Recipes/Ingredients 18 10-27-2008 04:18 AM
Help me with a marzen recipe rocketman768 Beginners Beer Brewing Forum 5 03-07-2008 04:36 PM



Newest Threads

LATEST SPONSOR DEALS