02.07.2010

Doctor Scotts Marzen from the BN, with an adjustment on the mash schedule and yeast selection.

Mmmmmarzen
———-
Brewer: Josh Gum
Style: Oktoberfest/Marzen
Batch: 5.25 gal All Grain

Characteristics
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Recipe Gravity: 1.051 OG
Recipe Bitterness: 22 IBU
Recipe Color: 11 SRM
Estimated FG: 1.013
Alcohol by Volume: 5.0%
Alcohol by Weight: 3.9%

Ingredients
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American two-row 2.25 lb, Grain, Mashed
Belgian aromatic malt 0.60 lb, Grain, Mashed
CaraPils 0.50 lb, Grain, Mashed
Crystal 60L 0.50 lb, Grain, Mashed
German Munich 1.00 lb, Grain, Mashed
German pilsener 4.50 lb, Grain, Mashed
German vienna 1.75 lb, Grain, Mashed

Saaz (3.6aa) 0.25 oz, Whole, 15 minutes
Tettnanger (5.5aa) 1.00 oz, Whole, 90 minutes

Irish Moss 1.00 unit, Fining, 1tsp @ 30m
WLP830 German Lager 1.00 unit, Other, 100mL of yeast cake
Yeast Nutrient 1.00 unit, Other, 1tsp @ flameout
Calcium Chloride 1.00 unit, Other, 1tsp in mash

Notes
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Batch Notes:
Mash:
15min 110f (+4qt water)
5min (+10qt strike water), decoct 3qt wort to boil (+1tsp calcium chloride)
20min 146f (+2qt water)
30min 152f (+4qt water)

Preboil: 6ga @ 1.048
Fermenter: 4ga @ 1.055
100ml German Lager yeast cake pitched @ 50f

2/27: FG 1.010, tastes quite malty!
4/8: Won 1st place in its category at the World Cup of Beer, qualified for the MCAB XIII competition!

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