(12) Search Results for:

Beer Type: Lager

Beer Style: Vienna / Oktoberfest / Marzen

• 

  Double Marzen

  
  

  Small amounts of sugar help to lighten the body and balance the incredible amounts of malt character in this rich lager.

  
  

  Type: Lager

  Style: Vienna / Oktoberfest / Marzen

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  5 lbs	Brewers Malt		Base
  3 lbs	Bonlander® Munich Malt		Kilned, Munich
  3 lbs	Aromatic Munich Malt		Kilned, Munich
  0.5 lb	Carapils® Malt		Dextrine
  1 lb	Cane Sugar
  1 tsp	Irish Moss	Boil 15 minutes
  1 oz	Hallertau Hops (6.5% AA)	Boil 60 minutes
  0.5 oz	Hallertau Hops (6.5% AA)	Boil 10 minutes
  2 vials	WLP885 Zurich Lager Yeast

  
  

  Procedures

  1. Step or infusion mash with 45 minute rests at 144ºF and 156ºF (Extended conversion time may be needed due to lower levels of enzymes in the specialty malts)
  2. Total mash water should not exceed 4.5 gallons to maintain high gravity
  3. Sparge and collect with target of 5.5 gallons with a gravity of 1.061
  4. Add bittering hops and bring to a rolling boil
  5. Add Irish Moss and flavor hops as indicated
  6. Remove from heat
  7. Cool to 60ºF
  8. Transfer to primary fementer
  9. Fill to desired level with cold water
  10. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 21 days at 55ºF

  Secondary Fermentation: 28 days at 35ºF

  Fermentation Notes: Bottle condition with malt extract and additional yeast (0.5 vials)

  Original Gravity: 1.075

  Final Gravity: 1.018

  Alcohol by Weight: 6%

  Alcohol by Volume: 7.5%

  IBU: 30

  Color: 18-22 SRM

  Tags: