Oktoberfest/Marzen – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
10.00 pounds German Pilsen Malt (2-Row) 45.5%
6.00 pounds German Light Munich Malt 27.3%
4.00 pounds German Vienna Malt 18.2%
2.00 pounds German CaraMunich Malt II 9.1%
22.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes
1 tsp. Calcium Chloride 60 minutes
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
0.75 ounces Magnum 60 min 12.5%
1.50 ounces Tettnanger 20 min 4.5%
2.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
2000 ml

Procedure

  • Single infusion mash with 3.75 gallons of 151° water for 60 minutes
  • Sparge with 4.5 gallons of 168-170° water
  • Total boil time: 90 minutes
    • Add hops according to schedule
    • Add Irish Moss at 45 minute
  • Cool wort to 60°
  • Pitch yeast

Fermentation and Aging

Primary:
14 days @ 50° F
Secondary:
7 days @ 50° F
Lager:
28 days @ 39° F

Notes

Modified the recpie slightly to be extra true to style. This one should be brewed in late June or early July for peak flavor by late September (for Oktoberfest).

  • Prepare a yeast starter at least three days before at 65°.
  • Add small amount of Calcium Carbonate to mash.
  • Add small amount of Gypsum to mash.
  • Mash at 151° for 60 minutes.
  • To be extra authentic, do a triple decotion at 124°, 145°, 157°.
  • Boil 90 minutes.
  • Pitch yeast cold.
  • Ferment at 50° for at least 14 days in primary. Transfer to secondary for 7 days.
  • Lager at 34-39° for a minimum of 28 days.