Geoff Humphrey's BrewBlog > Recipes > Humptoberfest [Oktoberfest/Marzen]

Humptoberfest

Specifics

Style:

Oktoberfest/Marzen — BJCP Style Information

Category:	European Amber Lager
Number:	03B

Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.

Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest.

Yield:

10 gallons

Color (SRM/EBC):

9.7/19.1

Bitterness (Calc):

24.8 IBU (Rager)

BU/GU:

0.44

Calories:

185 (12 ounces)

ABV:

5.6%

ABW:

4.4%

OG:	1.056
OG (Plato):	13.81° P
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	5.42° P
App. Atten.:	74.1%
Real Atten.:	60.7%

General Information

Method:	All Grain
Source:	Geoff Humphrey

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

10.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

45.5% of grist

6.00 pounds

German Light Munich Malt

Color (L):	5 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

27.3% of grist

4.00 pounds

German Vienna Malt

Color (L):	3 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

18.2% of grist

2.00 pounds

German CaraMunich Malt II

Color (L):	45 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

9.1% of grist

22.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	11.9 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	22 pounds
Grain Absorbtion:	4.7 gallons
Total Water Needed:	17.6 gallons	11.9 gallons (runoff) + 4.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	7.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.3 gallons	17.6 gallons (total water) – 7.3 gallons (mash water)

)

100% of grist

Non-Fermentables

1/8 tsp.	Super Irish Moss @ 15 minutes
1 tsp.	Calcium Chloride @ 60 minutes
1 tsp.	Gypsum @ 60 minutes

Hops

0.75 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

12.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

9.4 AAUs

1.50 ounces

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt, Santiam
Example:	Lager, Ale

4.5% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil

6.8 AAUs

2.25 ounces

Total Hop Weight

16.1 AAUs

Yeast

White Labs Octoberfest/Marzen — Liquid — 2000 ml

White Labs Octoberfest/Marzen — Liquid — 2000 ml

Name:	Octoberfest/Marzen Lager
Manufacturer:	White Labs
Product ID:	WLP820
Type:	Lager
Flocculation:	Medium
Attenuation:	69%
Temperature Range:	52–58°F
Amount:	2000 ml

Procedure

Single infusion mash with 3.75 gallons of 151° water for 60 minutes Sparge with 4.5 gallons of 168-170° water Total boil time: 90 minutes Add hops according to schedule Add Irish Moss at 45 minute Cool wort to 60° Pitch yeast

Single infusion mash with 3.75 gallons of 151° water for 60 minutes
Sparge with 4.5 gallons of 168-170° water
Total boil time: 90 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minute
Cool wort to 60°
Pitch yeast

Fermentation

Primary:	14 days @ 50° F
Secondary:	7 days @ 50° F
Lager:	28 days @ 39° F

Notes

Modified the recpie slightly to be extra true to style. This one should be brewed in late June or early July for peak flavor by late September (for Oktoberfest). Prepare a yeast starter at least three days before at 65°. Add small amount of Calcium Carbonate to mash. Add small amount of Gypsum to mash. Mash at 151° for 60 minutes. To be extra authentic, do a triple decotion at 124°, 145°, 157°. Boil 90 minutes. Pitch yeast cold. Ferment at 50° for at least 14 days in primary. Transfer to secondary for 7 days. Lager at 34-39° for a minimum of 28 days.

Modified the recpie slightly to be extra true to style. This one should be brewed in late June or early July for peak flavor by late September (for Oktoberfest).

Prepare a yeast starter at least three days before at 65°.
Add small amount of Calcium Carbonate to mash.
Add small amount of Gypsum to mash.
Mash at 151° for 60 minutes.
To be extra authentic, do a triple decotion at 124°, 145°, 157°.
Boil 90 minutes.
Pitch yeast cold.
Ferment at 50° for at least 14 days in primary. Transfer to secondary for 7 days.
Lager at 34-39° for a minimum of 28 days.

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