Brewing a LAST-MINUTE MÄRZEN-STYLE OKTOBERFEST Lager!

I waited too long this year before brewing an Oktoberfestbier, so this in this video I catch up by cranking out an Oktoberfest Marzen relatively quickly! Fun fact: I didn’t use pressure fermentation or quick lagering techniques at all during this brew!
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Recipe on Brewfather: https://share.brewfather.app/MHFC3WjKrRp6CF

Recipe for 5 gallons (19 L) , your efficiency may vary:

“The Hunt for the Red Oktoberfest”

6.1% ABV 14 IBU

5 lb Weyermann Floor-Malted Bohemian Pilsner Malt (41.7%)
6 lb Weyermann Munich I (50%)
1 lb Weyermann Caramunich I (8.3%)

Mash:
Two step Hochkurz Mash:
-146 F (63 C) for 30 min
-158 F (70 C) for 30 min

Water (ppm): Ca: 50, Mg 3, Na 13, Cl 67, SO4 68, HCO3 0
Add to 8 gal (30 L) RO water: 3g Gypsum, 1g Epsom, 1g NaCl, 3g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

90 min boil:
FWH – 1 oz (28g) Hallertau Mittelfrueh (2.9% AA) (10.5 IBU)
10 min – Add 1 oz (28g) Hallertau Mittelfrueh (2.9% AA) (3.4 IBU)

OG: 1.060

Yeast: Wyeast 2633 Oktoberfest Blend

Ferment at 50F (10 C) for 2-3 weeks, raising the temperature 1 degree F (0.5 degree C) per day until fermentation reaches about 62 F (17 C). Optionally lager for a month.

FG: 1.014
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0:00 Intro and welcome
2:34 Recipe
8:25 Brew day
11:07 Fermentation plan
13:55 Fermentation follow-up
14:57 Pour and tasting notes
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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