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The Four Brewing Seasons (2 of 4)

Sunday, March 7th, 2010

Each season has at least one beer style that it is known for, if not several. This season an Oktoberfest / Marzen recipe has been selected. This is part TWO of a four part (season) series about these seasonal brews. Spring is quickly approaching, although much of the country is still in the grips of a deep freeze, it is time to start thinking about warmer days, melting ice and snow and brewing outdoors again!

When I think Spring, I think about March… in like a lion and out like a lamb as my grandmother used to say. When I think of March, I think of Oktoberfest! What…? Maybe some explanation is necessary for some of you. The beers served at the traditional German Oktoberfest in the month of October are actually brewed in the month of March, which is whey they are often called Marzens, or Marzenbier which means March Beer, in German.

Prior to modern refrigeration equipment, cold storage of beer consisted of underground caves and stone cellars. Often these storage areas were near ponds or bodies of water so that ice could be cut during the winter months and used for cooling during the summer months. Marzens, or Oktoberfest lagers, were brewed in the month of March and then stored through the spring and summer months until the Autumn festival.

Marzens are known for their full body, toasty flavor and mild hopping. Deep copper in color with an inviting,rich malt flavor and aroma, this beer is an excellent way to celebrate Autumn. Brewing this beer in preparation for Oktoberfest is an excellent way to welcome Spring!

Oktoberfest/Marzen (5 gallons)
This lager is malty, toasty, smooth, lightly hopped and perfect for those late Autumn gatherings around the fire pit. Brew it now so that it is ready for Oktoberfest at your home this Autumn!

MALT BILL – All Grain:
Vienna Malt 8.00 pounds
Munich Malt 1.00 pounds
Crystal 60L 1.00 pounds

Mash at 152F for 60 minutes

MALT BILL – Extract:
Light dry malt extract 5.75 pounds
Steep:
Vienna Malt 1.00 pounds
Munich Malt 0.50 pounds
Crystal 60L 0.50 pounds

HOP BILL:
Tettnang 1.25 ounce 90 mintues 3.3 IBUs
Tettnang .25 ounce 30 minutes 3.3 IBUs

YEAST:
White Labs 820 Oktoberfest/Marzen
Since this is a lager a starter is needed, click here on information about making a yeast starter.

FERMENTATION:
Primary Ferment at 55F for 3 weeks
Lager from April-October, 4-6 weeks minimum at 35-40F

RECIPE STATISTICS:
OG: 1.053
FG: 1.016
IBU: 20.9
SRM: 11.6
ABV: 4.8

oktoberfest recipe and beer glass

Brew NOW, enjoy at your Oktoberfest celebration!

  1. 2 Responses to “The Four Brewing Seasons (2 of 4)”

  2. The pictured beer glass is there because of the label. The beer in the glass is not this particular Oktoberfest, but a darker type which I don’t recall.

    By Larry on Mar 7, 2010

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  2. May 3, 2011: Brewing a “Spring Time” Beer « Chemistry of Beer

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