Oktoberfest / Märzen Recipe

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Oktoberfest / Märzen Recipe

Unread postby Fritzkellerbrau » Thu Sep 25, 2014 6:14 pm

Hi all

Anyone have a proven Oktoberfest recipe for BM. In particular the mash profile?

Regards
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Location: Joburg South Africa
Model: 50 litres

Re: Oktoberfest / Märzen Recipe

Unread postby niels » Thu Sep 25, 2014 6:32 pm

You could try the Festival Beer recipe from the Speidel website. A list of the Speidel recipes can be found in this topic: viewtopic.php?f=9&t=348
There is a short discussion about the recipe here: viewtopic.php?f=9&t=332

And to make it easy I pasted the 50l recipe below:

Let us know how it turns out!

:beer:
- Niels


Festival beer
RECIPE FOR 50-LITRE BRAUMEISTER
Ingredients
55 l of brewing water to start with plus sparging water
5.5 kg Pilsner malt
5.5 kg Munich malt
1.0 kg Carapils
100 g Tettnang hops (4.2 % alpha)
1 packet Saflager S-23 yeast (Note: I don't think this is enough yeast, though...)

Method
Mash programme
60 °C › Start mashing
63 °C › 25 min
73 °C › 40 min
78 °C › 10 min
Boiling › 80 min
Hop addition
75 g Tettnang hops › 70 min before end of boil
25 g Tettnang hops › 10 min before end of boil

Original gravity
12 ºP with 52 litres

Fermentation
Fermentation temperature at around 12 °C

Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
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