Oktoberfest/Marzen – All Grain GONE


General Info

Modified the recipe slightly to be extra true to style.

  • Prepared a yeast starter three days before at 65°F.
  • Added small amount of Gypsum to mash.
  • Mashed at 151° for 60 minutes.
  • Boiled 120 minutes due to large sparge.
  • Pitched yeast at 60°F.


A bit more than usual left after a 120 minute boil. I probably could have done a 150 minute boil to evaporate that extra .5 gallon...oh well. This accounts for the lower than expected OG (January 4, 2009).

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