A month after brewing the latest batch of Festbier, it was well past time to brew my Oktoberfest Märzen for Oktoberwe’en . Just like the previous batch, this recipe included the following ingredients purchased at the local homebrew store:
- 9.5 pounds of Munich Malt (10°)
- 0.5 pound Cara-Pils Malt
- 0.5 pound Cara-Munich Malt
- 2 ounces Aromatic Malt
- 2 ounces Biscuit Malt
- 1.0 ounces Hallertau Hops (3.8%)
- 0.5 ounces Tettnang Hops (6.1% alpha acid)
- WLP 820 Oktobefest Märzen yeast
I was surprised by two things when purchasing the ingredients: the high alpha acid content on the Tettnang hops, and the fact my homebrew store had the liquid yeast in stock!
I was disappointed that despite my request the homebrew store owner ground my grains too fine for my liking.
Despite carefully working to compact my grain bed, the grain pieces were still too small and were easily pulled through the false bottom in my mash tun. This is probably the most grain pieces I have ever had in my brew pot.
The predicted specs for this beer (using BrewPal) were as follows:
- Original Gravity: 1.055
- Final Gravity: 1.017 (BeerSmith had the final gravity at 1.019)
- 5.0% ABV
- 23 IBU
Brew day was at the end of August 2018. I was just a bit below the target original gravity…
…but I pretty much nailed the final gravity.
The primary fermentation lasted about a month. Due to the late brew day, I had only limited time for the secondary fermentation and lagering – about three weeks – before I had to filter, keg and carbonate the beer in time for our party.
Still, it came out great!