3B. Oktoberfest/Märzen

Westerbrau Oktoberfest - All Grain - 03.B. Oktoberfest-Marzen
Nick Cucci, Lakeville, MN

OG: 1.062 / FG: 1.016

Gold Medal - European Amber Lager
2006 Minnesota State Fair

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	10
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 151	60
2. 165	10
BOILING TIME: Minutes	90
SPECIFIC GRAVITIES: Original	1.062
Terminal	1.016
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	Wyeast
Name	2308 Munich Lager
Amount
FERMENTATION	Type:
Primary-days: 28 Temp:52	Steel
CARBONATION	Forced CO2

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
22	Briess 2 Row Pale		Mash
1.5	CaraMunich 40		Mash
.75	Crystal 75		Mash
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
2	Whole	Perle	Boil	45	5.8
1.5	Whole	Saaz	Boil	30	3
1.5	Whole	Saaz	Boil	15	3
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE: April 2006			BOTTLING DATE:

BREWER COMMENTS

Oktoberfest - All Grain - 03.B. Oktoberfest-Marzen
2005 Minnesota State Fair, 2005
Nick Cucci, Lakeville, MN

OG: 1.053 / FG: 1.013

Silver Medal -
2005 Minnesota State Fair

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	10
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 151	60 minutes
2. 168	10 minutes
BOILING TIME: Minutes	90
SPECIFIC GRAVITIES: Original	1.053
Terminal	1.013
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	Wyeast
Name	2308
Amount
FERMENTATION	Type:
Primary-days: 7 Temp:53	Steel
Second.-days:14 Temp:53	Steel

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
18	Pale Malt		Mash
4	Munich Malt		Mash
1	CaraMunich		Mash
.5	Crystal 55L		Mash
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
2	Whole	Perle	Boil	45	6.25
1	Whole	Saaz	Boil	30	2.50
1	Whole	Tettnanger	Boil	15	4.5
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:

Oktoberfest-Marzen - All Grain - 03.B. Oktoberfest-Marzen
2005 Hoppy Halloween, 2005
David Spaedt, Grand Junction, MI

OG: 1.053 / FG: 1.010

Gold Medal -
2005 Hoppy Halloween

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
Spring Water	50 %
Well Water	50 %
MASH PROCEDURES: Temp.(f.)	Time
1. 145F	45
2. 155F	30
3. 168	20
BOILING TIME: Minutes	60
SPECIFIC GRAVITIES: Original	1.053
Terminal	1.010
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	Wyeast
Name	WY2308
Amount	1 gal.
YEAST NUTRIENTS: Type	None
FERMENTATION	Type:
Primary-days: 11 Temp:50	Glass
Second.-days:20 Temp:34	Glass
Other-days: 150 Temp:36	Steel
CARBONATION	Forced CO2
Volumes of CO2	10-12 psi

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
3	Munich Lt.		Mash
3.5	Pilsner
3	Vienna
0.19	German Crystal Light
0.19	German Crystal Dark
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
2	Whole	Hallertauer	Boil	60	3.6
0.5	Whole	Hallertauer	Boil	15	3.6
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE: 5/19/05			BOTTLING DATE:

BREWER COMMENTS:
Decoction

Autumn Quencher - All Grain - 03.B. Oktoberfest-Marzen
2001 AHA NHC, 2007
Susan Ruud, Harwood, ND
Prairie Homebrewing Companions
OG: 1060 / FG: 1018

Gold Medal -
2001 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 127 F	25 min
2. 155 F	60 min
3. 168 F	5 min
BOILING TIME: Minutes	90 min
SPECIFIC GRAVITIES: Original	1060
Terminal	1018
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	WYeast
Name	2124 Bohemian Lager
Amount
FERMENTATION	Type:
Primary-days: 30 Temp:47 F	Glass
Second.-days:90 Temp:42 F	Glass
Other-days: 270 Temp:33 F	Steel
CARBONATION	Forced CO2

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
4 lb	DWC Munich malt		Mash	90 min	var
2 lb	Hugh Baird Vienna malt		Mash	90 min	var
3.25 lb	DWC Pilsner malt		Mash	90 min	var
.5 lb	DWC 60L Caramel		Mash	90 min	var
1.25 lb	Schrier 60L Caramel		Mash	90 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.6 oz	Pellets	Saaz	Boil	90 min	4.6
.6 oz	Pellets	Hallertau	Boil	90 min	4.5
.4 oz	Pellets	Hallertau	Boil	30 min	4.5
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Mash in at 127 F (53 C) for 25 minutes. Raise mash temperature to 155 F (68 C) and hold for 60 minutes. Raise mash temperature to 168 F (76 C) and hold for 5 minutes.

Festbier - All Grain - 03.B. Oktoberfest-Marzen
2002 AHA NHC, 2007
Larry Baker, Corning, NY

OG: 1055 / FG: 1016

Silver Medal -
2002 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 120 F	30 min
2. 153 F	45 min
BOILING TIME: Minutes	60 min
SPECIFIC GRAVITIES: Original	1055
Terminal	1016
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	WYeast
Name	3206 Bavarian Lager
Amount	1 tube
FERMENTATION	Type:
Primary-days: 3 Temp:50 F	Plastic
Second.-days:39 Temp:50 F	Glass

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
8 lb	German Munich malt		Mash	75 min	var
2 lb	US 2-Row malt		Mash	75 min	var
1 lb	German Dark Munich malt		Mash	75 min	var
.5 lb	Dextrin malt		Mash	75 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.5 oz	Plugs	Tettnang	Boil	45 min	7.5
1 oz	Plugs	Hallertauer Hersbrucker	Boil	30 min	2.9
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		.75 tsp
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Mash all grains at 120 F (49 C) for 30 minutes, 153 F (67 C) for 45 minutes. Boil one hour.

Malt Fest - All Grain - 03.B. Oktoberfest-Marzen
2002 Upper Mississippi Mash-Out, 2002
Ray Taylor, Fargo, ND
Prairie Home Brewers Companion
OG: 1054 / FG: 1017

Silver Medal -
2002 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5 1/2 gal.
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 122 F.	25 min
2. 154 F.	60 min.
BOILING TIME: Minutes	120 min
SPECIFIC GRAVITIES: Original	1054
Terminal	1017
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	WYeast
Name	2124 Bohemian Lager
Amount	1.2 liters
FERMENTATION	Type:
Primary-days: 30 Temp:45 F.	Glass
Second.-days:45 Temp:43 F.	Glass
CARBONATION	Forced CO2

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
6 lb	Durst Pilsner malt		Mash	85 min	154 F.
2 lb	Durst Vienna malt		Mash	85 min	154 F.
1 lb	DWC Wheat malt		Mash	85 min	154 F.
3/4 lb	Briess Victory malt		Mash	85 min	154 F.
1/2 lb	DWC Aromatic malt		Mash	85 min	154 F.
1/2 lb	DWC Caravienne malt		Mash	85 min	154 F.
1/4 lb	DWC Caramunich malt		Mash	85 min	154 F.
1/8 lb	DWC Special B malt		Mash	85 min	154 F.
1/16 lb	DWC Chocolate malt		Mash	85 min	154 F.
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
3/4 oz	Pellets	Perle	Boil	120 min	8.2 AA
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		1/2 tsp
BREWING DATE: 7/1/2002			BOTTLING DATE: 4/1/2001

BREWER COMMENTS:

The Monks Have Spoken - Malt Extract and Grain - 03.B. Oktoberfest-Marzen
2003 AHA NHC, 2007
Stephen MacMillan, Henderson, NV
Harvest Moon Brewers
OG: 1056 / FG: 1015

Gold Medal -
2003 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 158 F.	90 min
BOILING TIME: Minutes	60 min
SPECIFIC GRAVITIES: Original	1056
Terminal	1015
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	White Labs
Name	WLP 820 Oktoberfest/Maerz
Amount
FERMENTATION	Type:
Primary-days: 11 Temp:44 F	Glass
Second.-days:60 Temp:32 F	Glass
CARBONATION	Bottle Condition
Type of Priming Sugar	Corn Sugar

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
6 lb	Williams Lt Gold extract		Boil	60 min	212 F
1.5 lb	Great Western Munich malt		Mash	90 min	158 F
1.5 lb	Great Western Vienna malt		Mash	90 min	158 F
1 lb	Great Western 2-row malt		Mash	90 min	158 F
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.25	Pellets	Mittelfruh	Boil	60 min	4.3
.2 oz	Pellets	Hersbrucker	Boil	60 min	2.5
.2 oz	Pellets	Hersbrucker	Boil	60 min	4
.25 oz	Pellets	Mittelfruh	Boil	30 min	4.3
.5 oz	Pellets	Mittelfruh	Boil	10 min	4.3
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Diacetyl Rest. Toast 1lb 2-row malt at 350 F (176.6 C) for 10 minutes. Mash grains for 1.5 hours at 158 F (70 C).

Autumn Quencher 3 - All Grain - 03.B. Oktoberfest-Marzen
2003 Upper Mississippi Mash-Out, 2003
Susan Ruud, Harwood, ND
Prairie Homebrewering Companions
OG: 1059 / FG: 1018

Gold Medal -
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 120 F.	25 min
2. 155 F.	60 min
3. 168 F.	5 min
4. sparge-175 F.	45
BOILING TIME: Minutes	?
SPECIFIC GRAVITIES: Original	1059
Terminal	1018
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	WYeast
Name	2124 Bohemian Lager
Amount	700 ml
FERMENTATION	Type:
Primary-days: 90 Temp:47 F.	Glass

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
4 lbs	Belgian Munich Malt		Mash	90 min	var
3 lbs	German Vienna Malt		Mash	90 min	var
2.25 lbs	German Pilsener Malt		Mash	90 min	var
.5 lb	Belgian CaraMunich Malt		Mash	90 min	var
1.25 lb	American Crystal 60		Mash	90 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.25 oz	Pellets	Czech Saaz	FirstWort		4.6%
.8 oz	Pellets	Hallertauer Mittelfruh	FirstWort		3.4%
.4 oz	Pellets	Hallertauer Mittelfruh	Boil		3.4%
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		.2 oz
BREWING DATE: ?			BOTTLING DATE: ?

BREWER COMMENTS:

Octoberfest #1 - All Grain - 03.B. Oktoberfest-Marzen
MhBA Contest Recipe Archive, 2004
John Burke, Minneapolis, MN

OG: 1062 / FG: 1015

Gold Medal -
MhBA Contest Recipe Archive

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
BOILING TIME: Minutes
SPECIFIC GRAVITIES: Original	1062
Terminal	1015
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	Wyeast
Name	Bavarian Lager
Amount
FERMENTATION	Type:
Primary-days: 42 Temp:45 F.	Plastic
Second.-days:14 Temp:35 F.	Glass

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
10 lb	2-row Pilsner malt		Mash	90 min	155 F.
.5 lb	American 2-row malt		Mash	90 min	155 F.
.5 lb	Light Crystal malt		Mash	90 min	155 F.
1 lb	Dark Crystal malt		Mash	90 min	155 F.
7 oz	Caramel malt		Mash	90 min	155 F.
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.8 oz		Tettnang	Boil	45 min
.75 oz		Styrian Goldings	Boil	30 min
.36 oz		Saaz	Boil	15
1 oz		Saaz	Dry-Secondary
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Age at bottling: 6 months. 1993 Minnesota Brewfest

Lamaze Marzen - Malt Extract and Grain - 03.B. Oktoberfest-Marzen
2004 Minnesota State Fair, 2004
Todd Mayer, Andover, MN
Minnesota Home Brewers Association
OG: 1.062 / FG: 1.013

Silver Medal -
2004 Minnesota State Fair

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.5 Gallons
WATER TREATMENT:Type(s)	Amount
Bottled-Spring Water	5.5 Gallon
MASH PROCEDURES: Temp.(f.)	Time
BOILING TIME: Minutes	60
SPECIFIC GRAVITIES: Original	1.062
Terminal	1.013
YEAST CULTURE: Type
Did you use a starter?	No
Company	Wyeast
Name	Bavarian Lager #2206
Amount	XL Smack
FERMENTATION	Type:
Primary-days: 11 Temp:51	Plastic
Second.-days:7 Temp:50	Glass
Type of Priming Sugar	Corn Sugar
Amount of Priming Sugar	7/8 Cup

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
6	Munich/N. Brewer		Boil	60
2	Laaglander Light DME		Boil	60
1	Durst Medium Crystal		Steep
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
2	Pellets	Hallertau	Boil	60	5.0
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		1 tsp
BREWING DATE: 2/7/2004			BOTTLING DATE: 2/25/2004

BREWER COMMENTS:

Autumn Quencher 4 - All Grain - 03.B. Oktoberfest-Marzen
2005 Upper Mississippi Mash-Out, 2005
Susan Ruud, Harwood, ND
Prairie Homebrewing Companions
OG: 1059 / FG: 1018

Silver Medal -
2005 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 120 F.	25 min
2. 155 F.	60 min
3. 168 F.	5 min
4. sparge-175 F.	45
BOILING TIME: Minutes	?
SPECIFIC GRAVITIES: Original	1059
Terminal	1018
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	WYeast
Name	2124 Bohemian Lager
Amount	700 ml
FERMENTATION	Type:
Primary-days: 90 Temp:47 F.	Glass

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
4 lbs	Belgian Munich Malt		Mash	90 min	var
3 lbs	German Vienna Malt		Mash	90 min	var
2.25 lbs	German Pilsener Malt		Mash	90 min	var
.5 lb	Belgian CaraMunich Malt		Mash	90 min	var
1.25 lb	American Crystal 60		Mash	90 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.25 oz	Pellets	Czech Saaz	FirstWort		4.6%
.8 oz	Pellets	Hallertauer Mittelfruh	FirstWort		3.4%
.4 oz	Pellets	Hallertauer Mittelfruh	Boil		3.4%
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		.2 oz
BREWING DATE: ?			BOTTLING DATE: ?

BREWER COMMENTS:

How to brew great tasting beer in the comfort and convenience of your own home.