Recipe #42 - Oktoberfest/Marzen

 This recipe is for an Oktoberfest/Marzen that uses an Extra Light DME, some Crystal 10L, Melanoidin and  Munich grains for steeping. The Oktoberfest/Marzen style of beer has it's origins in Munich Germany around 1840 when brewed by the Spaten Brewery, soon after the lager yeast strain had been isolated. In keeping with the style I have selected Hallertauer hops for bitterness and flavor using a true lager yeast derived from the Weihenstephan strain.

I used qBrew's default 'Oktoberfest/Marzen' style guidelines to crunch the recipe's numbers. You can download the October 2010 qBrew database below and use it to upgrade your current ingredient database. This latest ingredient database for qBrew contains more yeast, fruits, extracts and other helpful entries then ever before.
 Click to download Screwy's latest qBrew database   

Recipe:
Click to download this recipe file for qBrew

Recipe: Size 2.13 gallons: Estimated IBU=22, SRU=7, OG=1.050, FG=1.013, ABV=4.9%

1/4 pound Carahell

1/4 pound Melanoiden Malt

1/2 pound Munich Malt (German)

2 pounds Muntons Extra Light DME

3/4 ounce Hallertauer pellet hops boiled for 30 minutes

1/4 ounce Hallertauer pellet hops boiled for 15 minutes

Wyeast 2206 - Bavarian Lager

Pitched at 55F and fermented at 50F

Directions:
Steep grains at 150-170F for 30 minutes in 3.5 quarts filtered water

Boil 3.5 quarts of filtered water

Add 3/4 oz. hops and boil for 30 minutes

Add 1/4 oz. hops and boil for 15 minutes
Stir in 2 lbs. DME and boil for 10 minutes

Place in ice bath until wort temperature cools to 65F

Add 4 quarts cold filtered water to Mr. Beer fermenter

Pour cooled wort into fermenter keg and pitch yeast

Ferment at constant 50F temperature for 21 days

Notes:

The Melanoiden and Munich malts when mashed will increase the recipe's gravity and lower the IBUs by 2 or 3 points. 

Recipe #39 -Weizen-Wiessbier Wheat

 The last Wiessbier I brewed back in September was the first wheat recipe I had made using DME and honey instead of liquid extracts. As in the first recipe this recipe uses a wheat/barley mix DME base. The yeast I picked for the first brew was Safbrew WB-06 dry wheat yeast and after tasting a sampling before I bottled it tasted good so I decided to stick with it.

 This recipe I'm about to describe is a bit different than the first recipe in that it uses only the wheat/barley mix DME and some Munich steeping grains. Both recipes use Hallertauer hops but the new recipes uses different boil times and weights.

I used qBrew's default 'Weizen/Wiessbier' style guidelines to crunch the recipe's numbers. You can download the October 2010 qBrew database below and use it to upgrade your current ingredient database. This latest ingredient database includes more yeast, fruits, extracts and other helpful entries then ever before.

 Click to download Screwy's latest qBrew database   

Recipe:
Click to download this recipe file for qBrew 
Size 2.13 gallons: Estimated IBU=15, SRM=5, OG=1.044, FG=1.011, ABV=4.3%

1/4 Munich (German)
2 pounds Muntons DME - Wheat

1/4 ounce Hallertauer (German) pellet hops boiled for 30 minutes

1/4 ounce Hallertauer (German) pellet hops boiled for 12 minutes

1/2 ounce Hallertauer (German) pellet hops boiled for 5 minutes

11.5 grams Safbrew WB-06 dry wheat yeast
Pitched at 65F and fermented at 63F

Directions:
Steep grains at 155F for 30 minutes in 3.5 quarts filtered water

Boil DME in wort for 10 minutes

Add and boil hops in wort for 30 minutes
Add and boil hops in wort for 12 minutes

Stir in 2 lbs. DME and boil for 10 minutes

Add and boil hops in wort for 5 minutes
Place in ice bath until wort temperature cools to 65F

Add 4 quarts cold filtered water to Mr. Beer fermenter

Pour cooled wort into fermenter keg aerate and pitch yeast  
Ferment at constant 63F temperature for 21 days

Recipe #37 - Oktoberfest/Marzen

 I steeped the grains at 155F for 30 minutes and had to add filtered water to the boil to make up for the wort that was absorbed by the grain. I did this after the steeping had been completed and the grain sack had been remove, just prior to boiling the wort. Once the boil started I added the hops and waited 20 minutes before adding the DME and letting it boil for the remaining 10 minutes. Next time I will add the hops and 1/2 of the DME to the boil at the same time and then add the remaining 1/2 of the DME 10 minutes prior to flameout.

I used qBrew's default 'Oktoberfest/Marzen' style guidelines to crunch this recipe's numbers.

 Click to download Screwy's latest qBrew database   

Recipe:

Size 2.13 gallons: Estimated IBU=28, SRU=6, OG=1.048, FG=1.012, ABV=4.7%

1/4 pound Munich Malt (German)

1/4 pound Melanoiden Malt

2 pounds Muntons Extra Light DME

1 ounce Hallertauer pellet hops boiled for 30 minutes

11.5 gram Saflager WB-34/70 yeast

Pitched at 55F and fermented at 50F

Directions:

Boil 3.5 quarts of filtered water 

Boil 1 oz. hops for 30 minutes

Stir in DME and boil for 10 minutes

Place in ice bath until wort temperature cools to 55F

Add 4 quarts cold filtered water to Mr. Beer fermenter

Pour cooled wort into fermenter keg and pitch yeast

Ferment at constant 50F temperature for 21 days