Paulaner Marzen Modify Recipe All Grain
10
SRM
Stats
OG1.067
FG1.021
IBU27.8
ABV5.90
SRM10.0
BJCP 2004 - 3B Oktoberfest/Marzen

Recipe Notes: Water volume and temperature calculations: 9 gal @ 140 = 128 degrees for 20 min (protein rest) 5.5 gal @ 212 - 152 degrees for 70 min (Mash) 8 gallon @ 170 degrees (Sparge) Grain absorption = .125 gal/lb = 18 gallon boil volume In reality, we ended up with ~ 16 gallons after boil. Gravity Readings: 1.054 on 3/13/11 1.008 on 4/3/11 Calculated ABV = 6.1%
Tasting Notes:
Download Recipe: BeerXML

Status Working
Rating 25 (1 Votes) - Rate/Note The Recipe
Brewer John Weeber
Boil Size 18 Gal
Boil Time 60 mins
Batch Size 15 Gal
Primary 21 days at 50 °F
Secondary 3 days at 70 °F
Tertiary 0 days at -0 °F
Lager/Condition 120 days at 35 °F
Calories (12oz) 220
  Style Comparison
  Low   High
OG 1.050 1.067 1.056
FG 1.012 1.021 1.016
IBU 20 27.8 28
SRM 7 10.0 14
ABV 4.8 5.9 5.7
CO2 2.5 2.7 2.8


% Weight Grain Type Color
49.3% 18 lbs Munich Malt Grain 9
45.2% 16.5 lbs Pilsner (2 Row) Ger Grain 2
2.7% 1 lbs Caramunich Malt 20 Grain 20
1.4% 8 oz Biscuit Malt Grain 23
1.4% 8 oz Aromatic Malt Grain 26


Weight Name Time Type Use
1.04 oz Whirlfloc Tablet 10 mins Fining Boil


Weight Hop Used For Form AA% Boil Time
3 oz Hallertauer Hersbrucker Boil Pellet 3.70 60 mins
3 oz Tettnang Boil Pellet 4.00 60 mins


Lab Product Name Type Form
White Labs WLP820 Octoberfest/Marzen Lager Lager Liquid


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None



Mash: Single Infusion
Name Type Target Temp Time
Protein Rest Infusion 128 °F 20 mins
Mash Temperature 152 °F 70 mins
Mashout: 170 °F


Submitted By: theweeb On 4/5/11
Last Updated: 5/2/11