A Festbier For the Rest Of Us - Märzen - 2013 National Homebrew Competition Winner

For 6 Gallons (22.71 L)

5.0 lb (2.27 kg) Weyermann floor malted Bohemian Pilsner malt

4.0 lb (1.81 kg) Weyermann 5-7° L Munich malt

3.0 lb (1.59 kg) Weyermann 3.5° L Vienna malt

0.25 oz (7 g) Millennium pellet hops, 16.8% a.a. (FWH)

0.75 oz (21 g) Tettnanger pellet hops, 4.8% a.a. (30 min)

0.5 oz (14 g) Tettnanger pellet hops, 4.8% a.a. (10 min)

Wyeast 2633 Oktoberfest Blend lager yeast (1600 mL starter)

1 Tbs. yeast nutrient

1 Tbs. Irish moss

Carbon filtered Antioch, California tap water

 

Original Gravity: 1.056

Final Gravity: 1.014

ABV: 5.51%

IBU: 24.6

SRM: 7

 

Single decoction mash: “Initial strike temperature 120° F (49° C) with 3 gallons water at 130° F (54° C). Raise temperature to 140° F (60° C) with 1.5 gallons water at 212° F (100° C). Pull 4 quarts (3.78 L) of thick mash to second pot. Raise decoction to 154° F (68° C) for 15 minutes with heat, then raise temperature to boil for 20 minutes. Combine decoction with main mash, which is now at a temperature of 136° F (58° C). Resulting temperature of combined mash is 150° F (66° C). Raise temperature with heat to 154° F (68° C) for 15 minutes. Raise temperature to 156° F (69° C) for 15 minutes. Raise temperature with heat to 168° F (76° C) for 5 minutes and mash out. Sparge with 6 gallons (22.71 L) 168° F (76° C) water.”

Primary fermentation for 2 weeks at 50° F (10° C).

Diacetyl Rest for 2 days at 68° F (20° C). Lower temp 2°/day to 34° (1° C).

Secondary fermentation for 3 months at 34° F (1° C).

Force carbonated.