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Home » Recipes » 2002 March - Shop Brew - Marzen Madness 2002
2002 March - Shop Brew - Marzen Madness 2002
Pictures Available Here
Style:    Marzen / Octoberfest
Brewed by:    Drew Beechum, Cullen Davis, Jim Kopitske, Tony Barletta
Brewed at:    The Shop
Batch Size:    11.0 Gallons (US)
Boil Time:    75 minutes
Est. OG:    1.058
Actual OG:    1.060
Est. IBU:    24.8 IBUs
Est. Color:    10 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner (2-row) Weyermann 12.5 lbs 53%
Munich Malt 6.5 lbs 27.6%
Crystal 40L 2.12 lbs 9%
Vienna Malt 2.12 lbs 9%
Wheat Malt German 0.33 lbs. 1.4%
Hops
Name Form Alpha Oz Time
Tettnanger Tettnang Pellet 4.9% 1.50 First Wort Hopping
Hallertauer Mittelfruh Pellet 4.4% 0.86 40
Hallertauer Mittelfruh Pellet 4.4% 0.86 20
Yeast
Man. Code Name Type
Wyeast 2308 Munich Lager Liquid Lager
Wyeast 2206 Bavarian Lager Liquid Lager
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 122 F 30 minutes Infusion 6.5 gallons
Sac Rest 153 F 60 minutes Direct
Extras
1 Tablespoons Calcium Carbonate (CaCO3) Water Addition
2 Whirlfloc Tablet
Notes
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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