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Marzen 2016 Oktoberfest! • Bayou Beer

Marzen 2016 Oktoberfest!

June 26th, 2016

I already can’t wait for the Fall! One week in to Summer and I’ve had enough! So in the spirit of getting ready for Fall I brewed up a nice Marzen today. It’ll be on the pale side for this style but in the past I didn’t enjoy those which had Crystal or Melanoidin malts. I thought about doing a decoction but didn’t think I’d have the time today.

June 26 Update:
Brew day went perfectly fine. The gravity ended up high at about 1.061. I guess we’ll see how it ends up! Going to pitch WLP830 from my previous small batch lager. I have more than enough for 10 gallons.
July 4, 2016 Update
Visible fermentation has stopped almost completely. The final gravity is currently around 1.017 which is a little high for style. It’s bitter enough though which holds up to it. After about a week I brought the temperature up closer to 65F for a few days. Going to leave it in the 50’s for a few more days before bringing it down to 40F. Hopefully it’ll dry out a tad more but either way it’ll be very drinkable. Has a nice herbal lemon hop thing going on to support the soft bready aromas you expect out of this beer.

July 25, 2016
This beer is really wonderful. A nice high carbonation gives the impression of dryness appropriate to this style. Bready, toasty with a nice rich maltiness that doesn’t hit sweet. It’s color is a little too golden for the oktoberfest style but who cares. Call it a festbier if you like! Will easily drink all 10 gallons. Will rebrew and add a decoction to gauge effects.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 90 min 23.8 IBUs 6.6 SRM 1.057 1.012 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Marzen 6 A 1.054 - 1.06 1.01 - 1.014 18 - 24 8 - 17 2.5 - 3 5.8 - 6.3 %

Fermentables

Name Amount %
Pilsner (Weyermann) 15 lbs 55.56
Munich (BestMälz) 7 lbs 25.93
Vienna (BestMälz) 5 lbs 18.52

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 70 min Boil Pellet 13
Hallertauer Hersbrucker 1 oz 15 min Boil Pellet 2

Yeast

Name Lab Attenuation Temperature
German Lager (WLP830) White Labs 77% 50°F - 55°F

Mash

Step Temperature Time
Saccharification 152°F 60 min
Mash Out 168°F 10 min

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