Here is the recipe for my Marzen/Oktoberfest.
I kept it simple after consulting several other recipes I have seen.
I don’t normally name my beers, but this one is going to be called “Mike-toberfest”. (Hopefully, I’ll be drinking it by the end of october.)
This recipe is for a 5 gallon batch size.
At 70% efficiency I’ll be shooting for an OG of 1.055.
IBUs com in at ~24. A single bittering charge to keep the malt presence the focus to the flavor.
The calculated color is ~11SRM.
I’ll use a 90min boil.
As you can see this recipe is for a true lager, not an ale hybrid style (though there is nothing wrong with that IMO). My fermentation regimen is going to be 3-4 weeks at 50-52F. Then rack to a keg and cold lager for 4-5 weeks at 32F.
|Amount||Item||Type||% or IBU|
|6.00 lb||Munich Malt – 10L (10.0 SRM)||Grain||47.06 %|
|6.00 lb||Pilsner (2 Row) Ger (2.0 SRM)||Grain||47.06 %|
|0.50 lb||Caramel/Crystal Malt – 60L (60.0 SRM)||Grain||3.92 %|
|0.25 lb||Melanoiden Malt (20.0 SRM)||Grain||1.96 %|
|2.00 oz||Hallertauer [4.00 %] (60 min)||Hops||23.7 IBU|
|1.00 items||Whirlfloc Tablet (Boil 15.0 min)||Misc|
|1 Pkgs||German Lager (White Labs #WLP830) [Starter 2000 ml]||Yeast-Lager|
[Do you like this recipe format?
It was a copy and past from a beersmith readout.
I have been using beersmith lately and like it. I’ll write up a review soon.]