Munich Oktoberfest Marzen Beer Recipe | Extract Oktoberfest/Märzen | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Munich Oktoberfest Marzen

176 calories 15 g 12 oz
Beer Stats
Method: Extract
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Hoyt Brewing Co.
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday October 4th 2022
1.054
1.009
5.9%
25.2
7.0
n/a
42.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - DME Munich9 lb DME Munich 4.30 / lb
38.70
45 8 100%
9 lbs / 38.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.40 oz Yakima Valley Hops - Hallertau (Mittelfruh)2.4 oz Hallertau (Mittelfruh) Hops 1.56 / oz
3.74
Leaf/Whole 3.6 Boil 90 min 21.17 75%
0.80 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.8 oz Hallertau (Mittelfruh) Hops Leaf/Whole 3.6 Boil 20 min 4 25%
3.20 oz / 3.74
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss 0.20 / tsp
0.40
Fining Mash 1 hr.
0.40
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 7.6 oz       Temp: 55 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
 
Notes

All-malt Munich Oktoberfest Marzen

90 min boil time - 8.5 gallon plastic primary w/airlock

Starting with 8.0 gallons water - Batch size: 7.5 gallons

Ingredients:
8 gallons double-purified water

2 tsp burton salts
2 tsp irish moss

10 lbs Munich DME
2.4 oz hallertau mittelfruh (90 min)
0.8 oz hallertau mittelfruh (20 min)

After boiling, wort was placed in ice bath.
Then cooled to 45 F and placed in beer fermenting refrigerator.
Yeast pitched at 45 F and once beer reaches 47 F - fermentation Begins. Fermented in primary for 3 weeks at 48 F.

Bottled using DME for priming.

Recipe Picture
Last Updated and Sharing
 
197
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-08 17:50 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top