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06A1. Marzen

183 calories 20 carbs
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 183 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Monday August 21st 2017
1.055
1.015
5.17%
22.52
11.51
5.3
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb German - Dark Munich9 lb Dark Munich 36 10 80.9%
6 oz German - CaraHell6 oz CaraHell - (late addition) 34 11 3.4%
1 lb German - Vienna1 lb Vienna 37 4 9%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) - (late addition) 33 1.8 3.4%
6 oz German - Melanoidin6 oz Melanoidin 37 25 3.4%
11.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 45 min 11.98 42.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 20 min 10.54 57.1%
 
Mash Guidelines
Amount Description Type Temp Time
6.26 gal Strike Water (All Grain) Temperature 126 °F --
gal Protein Rest Infusion 122 °F 15 min
gal Protein Rest Temperature 131 °F 20 min
gal Beta-Amylase Rest Temperature 145 °F 35 min
gal Alpha-Amylase Rest Temperature 158 °F 40 min
gal Mash-Out Temperature 170 °F 20 min
3.54 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5.50 g Magnesium Chloride Water Agt Mash 1 hr.
5.71 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Attenuation (custom):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 494 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
CaraHell:
Add after mash-out, during vorlauf.

Carapils:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy.

Aroma:
Moderate intensity aroma of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. No hop aroma. Caramel, dry-biscuity, or roasted malt aromas inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Appearance:
Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Flavor:
Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.

Mouthfeel:
Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Comments:
Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are most often labeled Oktoberfest. American craft versions of Oktoberfest are generally based on this style, and most Americans will recognize this beer as Oktoberfest. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a pale Märzen by these terms.

History:
As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841; the early ones were dark brown, and in Austria the name implied a strength band (14 °P) rather than a style. The German amber lager version (in the Viennese style of the time) was first served at Oktoberfest in 1872, a tradition that lasted until 1990 when the golden Festbier was adopted as the standard festival beer.

Characteristic Ingredients:
Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash was traditionally used to develop the rich malt profile.

Style Comparison:
Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy and equally malty as a Czech Amber Lager.

Vital Statistics:
OG: 1.054 – 1.060
FG: 1.010 – 1.014
ABV: 5.8 – 6.3%
IBUs: 18 – 24
SRM: 8 – 17

Commercial Examples:
Buergerliches Ur-Saalfelder, Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Weltenburg Kloster Anno 1050

Tags:
standard-strength, amber-color, bottom-fermented, lagered, central-Europe, traditional-style, amber-lager-family, malty

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  • Last Updated: 2019-10-28 21:45 UTC
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