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Old 03-05-2010, 05:27 PM   #1
uwjester
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Just thought I'd prod those of us along who like to do the Oktoberfests according to the traditional schedule. No need to do an Oktoberfast in the last 4 weeks before the festival if you get it going now.
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Old 03-05-2010, 05:44 PM   #2
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I've thought about doing the same but may have to wait until April. I have not found a recipe, yet.
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Old 03-05-2010, 05:51 PM   #3
uwjester
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Here you go. Tried and true.


Recipe: Mentat Marzen
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.08 gal
Estimated OG: 1.059 SG
Estimated Color: 11.4 SRM
Estimated IBU: 29.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.46 %
4.00 lb Munich Malt (9.0 SRM) Grain 30.77 %
3.00 lb Vienna Malt (3.5 SRM) Grain 23.08 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 26.9 IBU
0.50 oz Hallertauer [4.80 %] (20 min) Hops 3.0 IBU
1.0 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Octoberfest/Marzen Lager (White Labs #WLP8Yeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 4.06 gal of water at 162.5 F 151.0 F



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Old 03-05-2010, 06:21 PM   #4
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You rule mein freund!

 
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Old 03-05-2010, 06:34 PM   #5
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Quote:
Originally Posted by uwjester View Post
Just thought I'd prod those of us along who like to do the Oktoberfests according to the traditional schedule. No need to do an Oktoberfast in the last 4 weeks before the festival if you get it going now.
I'm brewing one tomorrow but I'm almost 100% sure it won't last until mid-September. I'll brew another in early June or so for fall (I call this one the Marzen and the second one the Ofest). My recipe is very similar to yours except I'm using a pound of dark munich instead of cara/crystal. And I just got some Mittlefreuh yesterday.

No decoction this time though. Two brews in one day is enough.

EDIT: man I'd love to live in your town! Have family there and love the place.
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Old 03-05-2010, 09:31 PM   #6
uwjester
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My town? Yeah it is a pretty good place for a beer lover to live. Nice call on the dark munich too. I already crushed, so I'm pretty much stuck for this year. I don't mess with the decoction mash. From everything I've heard, there isn't much of a reason to do it with today's malts.
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Old 03-05-2010, 09:40 PM   #7
IrregularPulse
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So uwjester, this is a recipe you've brewed before and is good? I want to try my first lager for an octoberfest and may just use your recipe.

What's your lagering schedule?
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Old 03-05-2010, 09:44 PM   #8
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I can't speak for uwjester but that is almost the exact recipe for oktoberfest/marzen in Jamil's book BCS. I have brewed it and it is incredible. I'm sure that recipe will be just as good.
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Old 03-05-2010, 09:45 PM   #9
IrregularPulse
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sweet. thanks Catch
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Old 03-05-2010, 09:47 PM   #10
uwjester
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Can't really take credit for the recipe. It is basically the one from Brewing Classic Styles. It is definitely good though. I have brewed it maybe 6 times now and I can't seem to hold on to the keg for more than 2 weeks.

My fermenting schedule is 52F for 10 days. Bring it up for a 64F diacetyl rest for 2 days, and then drop back to 52F at 2F per day. Cold crash to around 36F and then rack to the keg. Keg sits in my kegerator from the end of March to the 2nd week of September. This is the only beer that I will let lager that long. I really don't think it is necessary, but Oktoberfest is my favorite style and I like to do it traditionally.
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