This recipe is for an Oktoberfest/Marzen that uses an Extra Light DME, some Crystal 10L, Melanoidin and Munich grains for steeping. The Oktoberfest/Marzen style of beer has it's origins in Munich Germany around 1840 when brewed by the Spaten Brewery, soon after the lager yeast strain had been isolated. In keeping with the style I have selected Hallertauer hops for bitterness and flavor using a true lager yeast derived from the Weihenstephan strain.
I used qBrew's default 'Oktoberfest/Marzen' style guidelines to crunch the recipe's numbers. You can download the October 2010 qBrew database below and use it to upgrade your current ingredient database. This latest ingredient database for qBrew contains more yeast, fruits, extracts and other helpful entries then ever before.
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Recipe: Size 2.13 gallons: Estimated IBU=22, SRU=7, OG=1.050, FG=1.013, ABV=4.9%
1/4 pound Carahell
1/4 pound Melanoiden Malt
1/2 pound Munich Malt (German)
2 pounds Muntons Extra Light DME
3/4 ounce Hallertauer pellet hops boiled for 30 minutes
1/4 ounce Hallertauer pellet hops boiled for 15 minutes
Wyeast 2206 - Bavarian Lager
Pitched at 55F and fermented at 50F
Directions:
Steep grains at 150-170F for 30 minutes in 3.5 quarts filtered water
Steep grains at 150-170F for 30 minutes in 3.5 quarts filtered water
Boil 3.5 quarts of filtered water
Notes:Add 3/4 oz. hops and boil for 30 minutes
Add 1/4 oz. hops and boil for 15 minutes
Stir in 2 lbs. DME and boil for 10 minutes
Stir in 2 lbs. DME and boil for 10 minutes
Place in ice bath until wort temperature cools to 65F
Add 4 quarts cold filtered water to Mr. Beer fermenter
Pour cooled wort into fermenter keg and pitch yeast
Ferment at constant 50F temperature for 21 days
The Melanoiden and Munich malts when mashed will increase the recipe's gravity and lower the IBUs by 2 or 3 points.
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