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European Amber Lager

Marzen/Oktoberfest

Tasting Notes:

A delicious brew my friend. Mmmmm.

added by: john

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Ingredients
Malt
  1. 8 oz crystal 80L
  2. 8 Pounds Vienna Malt
  3. 8 oz caramunich malt
  4. 1 pound munich malt
Hops
  1. 1 oz Tettnang (40 minutes)
  2. 1 oz Hallertau (30 minutes)
Yeast
  1. Oktoberfest/Marzen

Steps
  1. Mash/Grains: Alpha rest at 158 degrees for 30 minutes.
  2. Mash/Grains: Beta rest at 140 degrees for 30 minutes.
  3. Boil: Bring wort to a boil and set your timer for 60 minutes.
  4. Boil: At 40 minutes, add 1 oz. of Tettnang hops
  5. Boil: At 30 minutes, add another 1 oz. of Tettnang hops.
  6. Preparation: Cool wort to 50 degrees and pitch huge starter.
  7. Fermentation: Primary: 10 days @ 50F
  8. Fermentation: Secondary: 14 days @ 55F
  9. Fermentation: If you want this to be a lager, begin to drop temperature gradually until if reaches 35F. Then lager for 6 weeks.
  10. Bottling: Bottle, allow to carbonate at room temperature and then store at cellar temps.

Recipe Notes

None yet.

Beer Stats
  • Style: European Amber Lager
  • OG: 1.054
  • FG: 1.014
  • ABV: 5.3%
  • IBU: 26
  • Color: 12
Recipe Stats
  • Type: All-Grain
  • Batch Size: 5 gal.
  • Boiling Time: 60 min.

Recipe Brewing History

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