Oktoberfest/marzen Recipe Feedback

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gava

I do rather like beer.....
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Howdy all,


Just want some feed back on my first attempt at a oktoberfest/Marzen recipe.. Listening to the brewing network today and got some ideas from that..


all feeback is welcome..


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BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: oktoberfest attempt
Brewer: Rammstyle Brewing
Asst Brewer:
Style: Oktoberfest/Märzen
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 40.00 l
Boil Size: 51.10 l
Bottling Volume: 40.00 l
Estimated OG: 1.056 SG
Estimated Color: 12.7 EBC
Estimated IBU: 23.2 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
-----------

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: oktoberfest attempt
Brewer: Rammstyle Brewing
Asst Brewer:
Style: Oktoberfest/Märzen
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 40.00 l
Boil Size: 51.10 l
Bottling Volume: 40.00 l
Estimated OG: 1.056 SG
Estimated Color: 12.7 EBC
Estimated IBU: 23.2 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.02 kg Pilsner, Malt Craft Export (Joe White) ( Grain 1 50.0 %
2.01 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 20.0 %
1.46 kg Munich II (Weyermann) (16.7 EBC) Grain 4 14.5 %
1.46 kg Carafoam (3.9 EBC) Grain 3 14.5 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 5 1.0 %
10.00 g Hallertauer [4.80 %] - Boil 15.0 min Hop 7 1.4 IBUs
70.00 g Hallertauer [4.80 %] - Boil 90.0 min Hop 6 21.8 IBUs
1.0 pkg Octoberfest/Marzen Lager (White Labs #WL Yeast 8 -



Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.05 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.21 l of water at 73.0 C 65.6 C 75 min
 
Drop the carafoam (carapils) all together...... you dont need it. Its just a very pale crystal and is not needed or ment to be in an Oktoberfest.

Replace the carafoam with vienna and double your dark crystal addition to get a bit more colour happening..

Should be awsome!
 
sweet, that fixed up the colour issue i was having :)
 
I'd even drop all the crystal. Just Munich/Vienna (50-60%) and pils(40-50%). You want to be able to drink this stuff by the litre.
 
I'd even drop all the crystal. Just Munich/Vienna (50-60%) and pils(40-50%). You want to be able to drink this stuff by the litre.

I'd do this also. 50/50 pils and munich II.
 
I'd keep the crystal as Tony suggested... I like my marzen with just a hint of the rasin/caramel characteristics, which are in the munich - but a little darker crystal seems to enhance them, but you definitely want to get rid of the carapils, it'll make it sweet and cloying rather than dry and malty.
 
And make sure you grow your yeast up and pitch the right amount. It's a lager yeast, and a bit finicky but comes out smoother than a freshly waxed .....
 
Im thinking a 4lt starter from a stirplate... i believe this should be enough..

And make sure you grow your yeast up and pitch the right amount. It's a lager yeast, and a bit finicky but comes out smoother than a freshly waxed .....
 
Mine is very simple

55% Vienna
45% Munich

WLP 833

Rook
 
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