Recipe conforms to the Oktoberfest/Märzen style.
EDITED in BSm for 72%eff and 5G; 1.050/24.8/8 Adj hop fm 4.6 to 3.8 curr ritebrew Hallertau
Below is my O'fest recipe, which is more of a traditional Marzen, that I've been making annually since ~2012. (Note: water adjustments are not included as I do those on a separate spreadsheet. But a very clean beer like this would be the time to use RO and water additions if you're not doing so already.)
Amt Name Type # %/IBU 10.00 lb Munich Malt - 10L (10.0 SRM) Grain 1 50.0 % 5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 2 25.0 % 5.00 lb Vienna Malt (3.5 SRM) Grain 3 25.0 % 3.00 oz Hallertauer Mittelfrueh [4.60 %] - Boil Hop 4 25.8 IBUs 4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 5 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Name Description Step Temperat Step Time Mash In Add 36.00 qt of water at 162.5 F 155.0 F 75 min
Yes, 11 gal into the fermenter. I always overshoot a bit thinking that having two full kegs is worth a little excess beer loss given that I care more about the time spent brewing than the money lol...
I ended up with an OG of 1.051, so Beersmith-calculated "brewhouse efficiency" of 79%.
I quite honestly almost never check FG, so I'm not sure where it finished. Estimated was 1.014.
|4.25 lb||Bonlander Munich (US)||Any||Mash||36||10 °L|
|2.75 lb||Pilsner (BE)||Any||Mash||37||1 °L|
|2.75 lb||Vienna (DE)||Any||Mash||37||4 °L|
|1.6 oz||Hallertauer Mittelfrüh (DE)||60 min||Boil||Pellet||3.8%|
|Saflager W-34/70||Fermentis W-34/70||70.0%|
|Step||Heat Source||Target Temp||Time|
|Saccharification Rest||Infusion||155.0 °F||75 min|