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Home » Recipes » 2001 March - Shop Brew - Marzen Madness 2001
2001 March - Shop Brew - Marzen Madness 2001
Style:    Marzen / Octoberfest
Brewed by:    Drew Beechum, Cullen Davis, Jim Kopitske, Brian Kern, Bruce Mullins
Brewed at:    The Shop
Batch Size:    16.0 Gallons (US)
Boil Time:    75 minutes
Est. OG:    1.058
Actual OG:    1.060
Est. IBU:    21.5 IBUs
Est. Color    9.8 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner (2-row) Weyermann 18 lbs 26.5%
Munich Malt 9 lbs 26.5%
Crystal 40L 3.0 lbs 8.8%
Vienna Malt 3.5 lbs 10.3%
Wheat Malt German 0.5 lbs. 1.5%
Name Form Alpha Oz Time
Tettnanger Tettnang Whole 4.5% 2.0 First Wort Hopping
Hallertauer Mittelfruh Pellet 4."10" 1.25 40
Hallertauer Mittelfruh Pellet 4."10" 1.25 20
Man. Code Name Type
Wyeast 2308 Munich Lager Liquid Lager
Wyeast 1338 European Ale Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 122 F 30 minutes Infusion 9.4 gallons
Sac Rest 153 F 60 minutes Direct
1 Tablespoons Calcium Carbonate (CaCO3) Water Addition
2 Tablespoons Irish Moss
Pitched Wyeast 1338 European Ale Slurry (5 G), and Wyeast 2308 (10 G)
Was done as a concentrated boil (13 Gallons) and diluted to strength.
The boiler was filled to the first seam and then boiled down halfway. This was done for increasing color and carmelization.
5 gallons of lager is being prepared for presentation at the Oktoberfest. This is just to follow the traditional methods in Germany. March historically was the last month for beer brewing. The last of this Marzen brew was tapped for the Oktoberfest celebrations in September.

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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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