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