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Barliman's Best Oktoberfest Marzen

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Saturday August 19th 2017

Octoberfest

by Randy64

OG: 1.058 FG: 1.009 ABV: 6.4% IBU: 18

BierMuncher's OctoberFast

by Myndflyte

OG: 1.059 FG: 1.017 ABV: 5.5% IBU: 18

Johann's Marzen

by Brewmasterjohn

OG: 1.059 FG: 1.009 ABV: 6.6% IBU: 22

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

20.3

SRM (morey):

10.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	German - Munich Dark3.5 lb Munich Dark	37	15.5	29.2%
2.50 lb	German - Munich Light2.5 lb Munich Light	37	6	20.8%
5.50 lb	German - Bohemian Pilsner5.5 lb Bohemian Pilsner	38	1.9	45.8%
4 oz	Belgian - CaraMunich4 oz CaraMunich	33	50	2.1%
2 oz	Belgian - Biscuit2 oz Biscuit	35	23	1%
2 oz	Belgian - Aromatic2 oz Aromatic	33	38	1%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.63 oz	Hallertau Mittelfruh0.625 oz Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	60 min	7.84	45.5%
0.75 oz	Tettnanger0.75 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	12.42	54.5%
1.37 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.62 oz	Hallertau Mittelfruh (Leaf/Whole)	7.84	45.5%
0.75 oz	Tettnanger (Pellet)	12.42	54.5%
1.37 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal	BIAB	Infusion	--	122 °F	25 min
8 gal	BIAB	Infusion	--	152 °F	90 min

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mash Chemistry and Brewing Water Calculator

Notes

Prepare a 1L starter. Ferment at 62 for first 24 hours then drop to 50 and maintain there for ~20 days. Then raise to 65 for 2 days to perform the diacetyl rest. Then drop back to 50 for another month.

Last Updated and Sharing

778

Views

Brews

Public: Yup, Shared
Last Updated: 2019-10-24 19:28 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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