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Gehrk'enfest Marzen

Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

5.00 (1 Review)

Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)

Created: Thursday July 29th 2021

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.8%

IBU (tinseth):

21.3

SRM (morey):

9.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	German - Vienna11 lb Vienna	37	4	45%
12.10 lb	Munich12.1 lb Munich	37	6	49.5%
1.10 lb	Briess - Victory Malt1.1 lb Victory Malt	34.5	28	4.5%
0.25 lb	German - CaraMunich II0.25 lb CaraMunich II	34	46	1%
24.45 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.20 oz	Northern Brewer - German Tettnang2.2 oz German Tettnang Hops	Pellet	3.5	Boil	60 min	13.48	66.7%
1.10 oz	Perle1.1 oz Perle Hops	Pellet	8.2	Boil	15 min	7.84	33.3%
3.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.20 oz	Northern Brewer - German Tettnang (Pellet)	13.48	66.7%
1.10 oz	Perle (Pellet) 1.0999999974838 oz Perle (Pellet) Hops	7.84	33.3%
3.30 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8.13 gal	Strike	162 °F	150 °F	90 min
12.3 gal	Fly Sparge	170 °F	170 °F	30 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 68 °F

Yeast

Omega Yeast Labs - Oktoberfest OYL-107

Amount:	2.20 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 205 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
2 gal DI water 2 gal Spring 5 gal RO water Looking for a Ph level of 5.3
Mash Chemistry and Brewing Water Calculator

Notes

Mash @ 150f for 90 Minutes, boil for 60 Minutes
-Ferment in low to mid 50’s for 7 days, then let temperature rise to room temp over the next few days to let yeast finish out and consume diacetyl. The max temp I let this get to near the tail end of fermentation is 68f. Straight from the fermenter, it tasted wonderful, but I enjoy aging my lagers to help with clarification. One thing I would possibly change is the hops. Hallertauer Mittlefruh would work wonderfully in this.

Last Updated and Sharing

1,186

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Brews

Public: Yup, Shared
Last Updated: 2023-07-11 15:53 UTC

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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