KingBrianI
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY2124/WLP830/SafLager W-34/70
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.059
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 7-8
- Primary Fermentation (# of Days & Temp)
- 21 days @ 50 F
- Secondary Fermentation (# of Days & Temp)
- 8 weeks @ 38 F
- Tasting Notes
- Wonderfully malty, with just enough bitterness to balance the slight sweetness.
Maerzen
Oktoberfest/Marzen
Type: All Grain
Date: 3/14/2009
Batch Size: 5.50 gal
Brewer: Brian
Boil Size: 8.75 gal Asst Brewer: Scott
Boil Time: 90 min Equipment: 15 Gallon Kettle and 10 gal Rubbermaid MLT
Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.00 lb Vienna Malt (3.5 SRM) Grain 47.62 %
3.00 lb Munich Malt (5.5 SRM) Grain 28.57 %
2.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.81 %
1.80 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 25.3 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [Starter] Yeast-Lager
Beer Profile
Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.57 % Actual Alcohol by Vol: 6.27 %
Bitterness: 25.3 IBU Calories: 278 cal/pint
Est Color: 5.7 SRM Color: Color
Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 10.50 lb
Sparge Water: 0.49 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 65.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Decoction Mash, Double Step Time Name Description Step Temp
1. 60 min Step Add 18.90 qt of water at 102.6 F 97.0 F
After 20 minutes, pull the decoction in step 2 and begin heating it up, stopping at 133 and 160 for about 20 minutes each for the protein and saccharification rests. Boil the decoction for 10 minutes, then slowly add enough back to the MLT to bring the temperature up to 133. Continue boiling the rest of the decoction for another 15 minutes. Then slowly add the decoction to the MLT until you achieve saccharification rest temperatures.
2. 60 min Step Decoct 11.32 qt of mash and boil it 150.0 F
When 15 minutes is left in the saccharification rest, begin step 3.
3. 15 min Step Decoct 7.10 qt of mash and boil it 170.0 F
Vorlauf and drain first runnings. Then I batch sparge with:
10 min Step Add 10.00 qt of water at 170.0 F 170.0 F
10 min Step Add 10.00 qt of water at 170.0 F 170.0 F
The decoction looks complicated but it is just the Enhanced Double Decoction as described on the wiki here: Decoction mash - Home Brewing Wiki
I chose that particular decoction because it allows a large percentage of the mash to be boiled in order to maximize the decoction flavors, while allowing as short a time as you wish at protein rest temperatures.
Brew software will estimate the color around 5.7 SRM but I found you gain several points of darkness during the decoction. It is still on the lighter side of the style.
I'm really happy with this beer. It's formulated using a strategy I've found to be hugely successful lately: simplicity. Three base grains, one hop and a big clean flavor that really showcases the malts. This is an easy-drinker that just about everyone loves and that is perfect for those drinking sessions that go late into the night.
I brewed it in March with plans of drinking in September/October, as is traditional for Märzens, but it's so good it will be tough holding out that long!
Oh, and by the way, the name is a bit pretentious, but it rhymes and it really is damn good!
Oktoberfest/Marzen
Type: All Grain
Date: 3/14/2009
Batch Size: 5.50 gal
Brewer: Brian
Boil Size: 8.75 gal Asst Brewer: Scott
Boil Time: 90 min Equipment: 15 Gallon Kettle and 10 gal Rubbermaid MLT
Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.00 lb Vienna Malt (3.5 SRM) Grain 47.62 %
3.00 lb Munich Malt (5.5 SRM) Grain 28.57 %
2.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.81 %
1.80 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 25.3 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [Starter] Yeast-Lager
Beer Profile
Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.57 % Actual Alcohol by Vol: 6.27 %
Bitterness: 25.3 IBU Calories: 278 cal/pint
Est Color: 5.7 SRM Color: Color
Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 10.50 lb
Sparge Water: 0.49 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 65.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Decoction Mash, Double Step Time Name Description Step Temp
1. 60 min Step Add 18.90 qt of water at 102.6 F 97.0 F
After 20 minutes, pull the decoction in step 2 and begin heating it up, stopping at 133 and 160 for about 20 minutes each for the protein and saccharification rests. Boil the decoction for 10 minutes, then slowly add enough back to the MLT to bring the temperature up to 133. Continue boiling the rest of the decoction for another 15 minutes. Then slowly add the decoction to the MLT until you achieve saccharification rest temperatures.
2. 60 min Step Decoct 11.32 qt of mash and boil it 150.0 F
When 15 minutes is left in the saccharification rest, begin step 3.
3. 15 min Step Decoct 7.10 qt of mash and boil it 170.0 F
Vorlauf and drain first runnings. Then I batch sparge with:
10 min Step Add 10.00 qt of water at 170.0 F 170.0 F
10 min Step Add 10.00 qt of water at 170.0 F 170.0 F
The decoction looks complicated but it is just the Enhanced Double Decoction as described on the wiki here: Decoction mash - Home Brewing Wiki
I chose that particular decoction because it allows a large percentage of the mash to be boiled in order to maximize the decoction flavors, while allowing as short a time as you wish at protein rest temperatures.
Brew software will estimate the color around 5.7 SRM but I found you gain several points of darkness during the decoction. It is still on the lighter side of the style.
I'm really happy with this beer. It's formulated using a strategy I've found to be hugely successful lately: simplicity. Three base grains, one hop and a big clean flavor that really showcases the malts. This is an easy-drinker that just about everyone loves and that is perfect for those drinking sessions that go late into the night.
I brewed it in March with plans of drinking in September/October, as is traditional for Märzens, but it's so good it will be tough holding out that long!
Oh, and by the way, the name is a bit pretentious, but it rhymes and it really is damn good!