Oktoberfest/Marzen – All Grain GONE


General Info

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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