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Home » Recipes » 2004 March - Marzen Madness
2004 March - Marzen Madness
Style:    9.2 - Marzen/Oktoberfest
Brewed by:    Kent Fletcher, Jim Kopitzke, Cullen Davis, Drew Beechum, Jonny Lieberman
Brewed at:    The Shop
Batch Size:    11.0 Gallons
Boil Time:    90 Minutes
Est. OG:    1.055
Actual OG:    1.035
Est. IBU:    23.4 IBUs
Est. Color:    12 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Weyermann 11.0 lbs 46.3%
Munich Weyermann 5.50 lbs 23.2%
Vienna 5.50 lbs 23.2%
Crystal 40L Weyermann 1.00 lbs 4.2%
Wheat Malt Gambrinus 0.50 lbs 2.1%
Carafa Weyermann 0.25 lbs 1.1%
Name Form Alpha Amount Time
Tettnanger Pellet 4.9% 1.40 oz 60
Hallertaur Pellet 4.4% 0.80 40
Hallertaur Pellet 4.4% 0.80 20
Man. Code Name Type Amount (Starter)
Wyeast 2308 Munich Lager Lager 1.0G
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 151 F 60 minutes Infusion

This beer was another collobrative recipe presented to the club for discussion. Hence you'll notice the differences from the previous years' recipes.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.