Some experience · 20 litres · all grain
Marzen
The older Oktoberfest beer: bread crust and light toast from Munich and Vienna malt, with a finish drier than the aroma promises. All the colour comes from kilned malt, none from crystal.
Original gravity
1.057
at 72% efficiency
Final gravity
1.014
76% apparent attenuation
Alcohol
5.7%
by volume
Bitterness
21 IBU
Tinseth
Colour
10.0 SRM
20 EBC, Morey
Grain bill
5.35 kg
0.27 kg per litre
Brewed to Marzen, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Getting the colour from Munich and Vienna rather than crystal malt. Crystal gets you to the same SRM and leaves a cloying sweetness that a Marzen must not have.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Munich malt | 2.60 kg | 10 L | 35 ppg | 49% |
| Vienna malt | 1.80 kg | 3.5 L | 36 ppg | 34% |
| Pilsner malt | 0.80 kg | 1.8 L | 37 ppg | 15% |
| Melanoidin malt The decoction shortcut. 3% of the grist is plenty; it turns metallic above about 10%. | 0.15 kg | 30 L | 33 ppg | 3% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Hallertau Mittelfrueh | 40 g | 4% | 60 min | 17.3 IBU |
| Hallertau Tradition | 15 g | 6% | 10 min | 3.5 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 66C for 60 minutes.
- 02Boil 90 minutes.
- 03Ferment at 10C with a large pitch.
- 04Diacetyl rest at 18C for two days.
- 05Lager for at least six weeks. Traditionally brewed in March and drunk in September, and it does improve over that time.
Numbers for the day
- Mash
- 66 C for 60 min
- Strike water at 3 L/kg
- 72.3 C
- Strike volume
- 16.1 L
- Boil
- 90 min
- Ferment
- 9-12 C
- Carbonate to
- 2.5 volumes
- Priming dextrose
- 128 g
- Yeast
- German LagerSafLager W-34/70
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.5 volumes this one needs about 128 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99