Hi all.
This is my first attempt at creating my own recipe.
I want something along the lines of Paulaner's Octoberfest Marzen.
I want to brew an extract Oktoberfest that I don't have to lager.
I have looked to EdWort's for inspiration ( https://www.homebrewtalk.com/f63/bee-cave-brewery-oktoberfest-ale-38880/ )
I would also like suggestions for an alternative DRY yeast that I could use.
Please let me know your thoughts.
Brew Method: Extract
Style Name: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 3.75 gallons
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.062
Final Gravity: 1.015
ABV (standard): 6.08%
IBU (rager): 24.2
SRM (morey): 11.68
FERMENTABLES:
3 lb - Dry Malt Extract - Extra Light (31.6%)
4 lb - Dry Malt Extract - Extra Light - (late addition) (42.1%)
STEEPING GRAINS:
1.5 lb - German - CaraMunich III (15.8%)
1 lb - German - Caramel Pils (10.5%)
HOPS:
1 oz - Domestic Hallertau for 60 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 17.15)
0.5 oz - Domestic Hallertau for 30 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 4.76)
0.5 oz - Domestic Hallertau for 15 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 2.29)
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 65 - 69 F
Fermentation Temp: 65 F
More Info:
I also found this on another forum, which is purported to be an email response from Paulaner...
"The marzen beer is a typical beer for the south bavarian region and is brewed with more than 70% of dark barley malt (munich malt type) an 30% of pilsner barley malt.
The Paulaner brewery have more than 14 malt suppliers which are producing the malt after our special quality guide line.
Hop: all Paulaner beer types are produced with 100% hop from the "Hallertau". The varieties are Hallertauer Tradition (fine aroma hop), and hallertauer taurus (bitter hop)"
THANKS!
This is my first attempt at creating my own recipe.
I want something along the lines of Paulaner's Octoberfest Marzen.
I want to brew an extract Oktoberfest that I don't have to lager.
I have looked to EdWort's for inspiration ( https://www.homebrewtalk.com/f63/bee-cave-brewery-oktoberfest-ale-38880/ )
I would also like suggestions for an alternative DRY yeast that I could use.
Please let me know your thoughts.
Brew Method: Extract
Style Name: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 3.75 gallons
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.062
Final Gravity: 1.015
ABV (standard): 6.08%
IBU (rager): 24.2
SRM (morey): 11.68
FERMENTABLES:
3 lb - Dry Malt Extract - Extra Light (31.6%)
4 lb - Dry Malt Extract - Extra Light - (late addition) (42.1%)
STEEPING GRAINS:
1.5 lb - German - CaraMunich III (15.8%)
1 lb - German - Caramel Pils (10.5%)
HOPS:
1 oz - Domestic Hallertau for 60 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 17.15)
0.5 oz - Domestic Hallertau for 30 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 4.76)
0.5 oz - Domestic Hallertau for 15 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 2.29)
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 65 - 69 F
Fermentation Temp: 65 F
More Info:
I also found this on another forum, which is purported to be an email response from Paulaner...
"The marzen beer is a typical beer for the south bavarian region and is brewed with more than 70% of dark barley malt (munich malt type) an 30% of pilsner barley malt.
The Paulaner brewery have more than 14 malt suppliers which are producing the malt after our special quality guide line.
Hop: all Paulaner beer types are produced with 100% hop from the "Hallertau". The varieties are Hallertauer Tradition (fine aroma hop), and hallertauer taurus (bitter hop)"
THANKS!
