Sudwerks’ Hubsch Marzen clone (Sudwerk Restaurant & Brewery, California)

(5 gallons/19 L, partial mash)
OG = 1.057  FG = 1.014 IBU = 25 SRM = 11  ABV = 5.7%

Ingredients

1.75 lb. (0.8 kg) pale dried malt extract (DME)
3.3 lbs. (1.5 kg) light liquid malt extract
2 lbs. (0.91 kg) Pilsner malt
1 lb. (0.23 kg) Munich malt
0.5 lb. (0.23 kg) Caramunich® I malt
0.5 lb. (0.23 kg) Caramunich® III malt
4 oz. (113 g) malted wheat
5.25 AAU Tettnang hops (60 min.) (1.3 oz./36 g at 4% alpha acids)
3 AAU Hallertau hops (0 min.) (0.75 oz./21 g at 4% alpha acid)
White Labs WLP820 (Oktoberfest/Marzen Lager) or Wyeast 2308 (Bavarian Lager) or Wyeast 2206 (Munich Lager) (4 qt./4L yeast starter)
3/4 cup corn sugar (if priming)

Step by Step

Heat 7 quarts (6.6 L) water to 163 °F (73 °C). Crush grains, add to liquor and hold at 152 °F (67 °C) for 45 minutes. Sparge with 3 quarts (~3 L) water at 168 °F (76 °C). Add the DME to runnings, top off to 5 gallons (19 L) and then bring to a boil and add Tettnang hops.

Boil 60 minutes, turn off heat and then add Hallertau hops. Give the wort a long stir to create a whirlpool and steep for 30 minutes. Cool, top up to 5.25 gallons with water, cool to 50 °F (10 °C) and pitch yeast.

Ferment at 50 °F (10 °C) for one week, move to a cooler location (40° F/4 °C)) for two days, then transfer to secondary and condition cold (38 to 40 °F/~8 °C) for six to eight weeks. Prime with corn sugar and bottle or keg and force carbonate

All-grain option: Omit malt extracts. Mash 10 lbs. (4.5 kg) of Pilsner malt, along with the other malts listed in the partial mash version. Mash in 17 quarts (16 L) at 152 °F (67 °C) for 60 minutes. (Alternately, being with 15-minute low-temperature rest at (122-131 °F/50-55 °C), then boost temperature to 152 °F/67 °C for conversion.) Collect 6.25 gallons (24 L) of wort, add a half a gallon (2 L) of water and boil for 90 minutes. Add hops as described in the ingredients list.