Oktoberfest/Marzen – All Grain


General Info

A bit of a rework of the Humptoberfest. Added more Melanoidin malt for a chewier maltiness.


Fermented at 52-55° F for two weeks. Seemed to have stalled out at 1.018. Let warm to 65° F for three days, no movement. Pitched a slurry of Saflager and brought temp back down to 55° F. We'll see if that will do the trick (August 10, 2009).

Unfortunately, the last yeast addition didn't bring down the FG. Maybe blend this one with a drier amber lager will help. Will brew five gallons of an amber lager with the most attenuative yeast I can find and blend with this one (September 11, 2009).

Malts and Grains

Amount Malt/Grain %
7.50 pounds Belgian Plisen Malt 32.6%
6.00 pounds German Dark Munich Malt 26.1%
6.00 pounds American Vienna Malt 26.1%
3.00 pounds German Melanoidin Malt 13%
0.50 pounds Crystal Malt 60L 2.2%
23.00 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
4 drops Fermcap 60 minutes
1.5 tsp Gypsum (Calcium Sulfate) 60 minutes


Amount Hop Time AA
0.75 ounces Magnum 60 min 13.1%
2.00 ounces Tettnanger 30 min 2.7%
2.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Octoberfest Lager Wyeast 2633 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction


Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Denver, Colorado

Fermentation and Aging

14 days @ 52° F
21 days @ 65° F
7 days @ 52° F
35 days @ 40° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.060 / 14.7° P    
Mash PH:      
Boil PH:      

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