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Munich Madness All Grain

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Munich Madness All Grain

back to search Back to Search  Style Details 

Beer Style: Oktoberfest/Märzen (3B)
Recipe Type: all-grain
Yield: 5 US gallons

Oktoberfest/Märzen
Beer Color

Description:

It has a bready, toasty malt character which is largely attributed to a high proportion of Munich malt. Small amounts of caramel malt are used help balance the beer with some sweetness. Slight hop bitterness also helps balance the more malty character of this beer. This is one of Jamil Zainasheff’s award winning recipes.

Ingredients:

  • 4 lb (1.81 kg) Pilsner (2-Row) Malt (German)
  • 3 lb (1.36 kg) Munich Malt (German)
  • 2 lb (.91 kg) Vienna Malt (German)
  • 12 oz (340 g) Caramel/Crystal Malt (60 °L)
  • .5 oz (14 g) Hallertauer Hops 4.8% (20 min)
  • 1.5 oz (42 g) Hallertauer Hops 4.8% (60 min)
  • 1 packet Wyeast 2206 Bavarian Lager

Additional Instructions

Boil: 60 Minutes
Secondary Ferment: 4 Weeks

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.011
Alcohol by Vol: 4.6%
Color SRM: 9.8  Color Sample 
Bitterness IBU: 29
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Conduct a mash at 151° F (66° C) for 60 minutes then sparge. Collect roughly 6 gallons of runoff and bring to a rolling boil. Once at a rolling boil add 1.5 oz of Hallertauer hops and allow them to boil for the full 60 minutes. Be careful when adding hops as you may encounter a boil over during this first hop addition. With 20 minutes left in the boil add .5 oz Hallertauer hops. After the boil, cool your wort down to around 50° F (10° C) and strain the wort in to your fermenter. Aerate the wort very well. Once the wort is both aerated and cooled pitch the yeast. Ferment around 50° F (10° C) for 4 weeks before bottling or kegging. Carbonate for 2 - 2.5 volumes CO2.

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