Classic Oktoberfest Märzen
(5 gallons, extract with grains)
OG = 1.060 to 1.061 FG =1.016 to 1.017 IBUs = 22
11 oz. Belgian cara-Munich malt
10 oz. German Munich malt
10 oz. German Vienna malt
4 oz. Belgian aromatic Malt
3.5 lbs. Bierkeller light malt extract syrup
3.5 lbs. Muntons extra-light DME
6 oz. malto-dextrin
4.9 AAUs Northern Brewer (0.50 oz. at 9.8% alpha acid) (bittering)
1.0 AAUs German Hallertau Hersbrucker (0.25 oz. at 4% alpha acid) (bittering)
1 tsp. Irish moss
Munich Lager (Wyeast 2308) or Oktoberfest Lager (White Labs WLP820)
1-1/4 cup Muntons extra-light DME for priming
Step by Step
Bring one gal. of water to 155° F, add 10 oz. German Munich malt, 10 oz. German Vienna malt and 4 oz. Belgian aromatic malt and hold for 30 min. at 150° F. In another pot, bring 1/2 gal. water to 155° F, add 11 oz. Belgian cara-Munich malt and hold for 30 min. at 150° F.
Strain into the brewpot and sparge with one gal. of 168° F water. Add the dry malt, malt syrup, malto-dextrin and bittering hops. Bring the total volume in the brewpot to 3.5 gal.
Boil for 45 min. Add the Irish moss. Boil for 15 min., then remove from the stove. Cool wort for 15 minutes. Strain into the primary fermenter and add water to obtain 5-1/8 gal. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.
Ferment at 47° to 52° F for 7 days. Rack to secondary. Ferment at 47° to 52° F for 4 weeks. Bring the fermenter to 60° to 62° F until target gravity has been reached and the beer has cleared (approximately 2 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.
Partial-mash option: Acidify the mash water to below 7.2 pH. Mash 1 lb. German two-row pilsner malt and specialty grains in 1 gal. water at 150° F for 90 min. Sparge with 1.5 gal. water at 5.7 pH and 168° F. Follow the extract recipe, omitting 1.75 lbs. of Muntons extra-light DME from the boil.
Acidify the mash water to below 7.2 pH. Mash 4 lbs. German Vienna malt, 3.75 lbs. German Munich malt, 3.75 lbs. German two-row pilsner malt, 5 oz. Belgian cara-Munich malt and 4 oz. Belgian aromatic malt in 4 gal. of water at 154° F for 90 min. Sparge with 5 gal. of water at 5.7 pH and 168° F. The total boil time is 105 min. Add 5.3 AAU of bittering hops for the last 90 min. of the boil. Add the Irish moss as indicated above.
If your water is soft (below 50 ppm) add 3/4 tsp. gypsum, 1/8 tsp. non-iodized table salt and 1/4 tsp. chalk to adjust your water for the style. If it is hard (greater than 200 ppm hardness) dilute it 50/50 with distilled water. This beer can be lagered between 1 and 2 months. Begin lagering at 45° F and slowly decrease the temperature to 34° F over a period of 2 weeks. It will peak between 3 and 7 months after it's carbonated and will last at cellar temperatures for 9 months.