Marzenbier: Special beer brewed for the fall season

Celebrate the heart of Oktoberfest in your own home with this tasteful hybrid Lager! Crafted to embody the rich malty character of traditional Munich brews while boasting a crisp finish, this homemade lager recipe has been modified for a streamlined process, allowing you to skip the long lagering duration without sacrificing flavor. Quick, accessible, and satisfying, this lager pays tribute to the iconic festival of beer and camaraderie. Brew along with me, Trent Musho from TheBruSho and let's toast to Oktoberfest.

Ingredients:

- 6.7 gallons of water

- Water adjustments for a standard lager water profile (optional)

- Grain Bag (for BIAB)

- 71% Munich Malt

- 21% Pilsner Malt

- 8% Vienna Malt

- 0.5 ounce Magnum Hops (for bittering)

- 1 ounce Tettnanger Hops (for aroma)

- Whirlfloc tablet (for clarity)

- 2 packets of SafLager 34/70 yeast

- Bio Fine Clear (vegan-friendly clarifying agent)

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Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: This recipe yields approximately 5 gallons of lager.

Equipment:

- Homebrew kettle

- Burner

- Fermenter

- Hydrometer

- Wort chiller

- Thermometer

- Ice packs and large bucket (for temperature control)

Instructions:

1. Heat 6.7 gallons of water to 161 degrees Fahrenheit. If opting for water adjustments to match a standard lager profile, add them now.

2. Once your water reaches the specified temperature, place the grain bag into the kettle and add in your grains: Munich, Pilsner, and Vienna malts, maintaining the specified proportions.

3. Mash the grains at 152 degrees Fahrenheit for 45 minutes.

4. After mashing, remove the grains and bring the wort to a rolling boil.

5. Boil the wort for 30 minutes. After 25 minutes into the boil, add 0.5 ounce of Magnum hops. Continue boiling for another 5 minutes.

6. At the 15-minute mark, add 1 ounce of Tettnanger hops, the whirlfloc tablet, and place the wort chiller into the kettle.

7. Finish the boil, and use the wort chiller to cool the wort down to 65 degrees Fahrenheit.

8. Transfer the wort to the fermenter and take an initial gravity reading with a hydrometer. Your original gravity should be around 1.057.

9. Add two packets of SafLager 34/70 yeast to the fermenter.

10. Keep the fermenter in the coolest part of your house and control temperature by placing it in a large bucket filled with ice packs and water. Maintain an average fermentation temperature of 65 degrees Fahrenheit by replacing ice packs every 8 to 12 hours.

11. After five days, begin the diacetyl rest by removing the fermenter from the ice bath and allowing the temperature to rise to about 70 degrees Fahrenheit.

12. After a total of seven days, check the final gravity, which should be around 1.013, indicating a beer strength of 5.9% ABV.

13. If desired, use Bio Fine Clear according to the package instructions to clarify the beer before kegging.

Cooking Tips:

- Use a hydrometer to monitor the gravity at different stages of fermentation to ensure the process is complete.

- Maintain a consistent temperature during the fermentation process to ensure the best flavor profile.

- Be patient during the diacetyl rest to ensure any off-flavors are cleaned up.

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Recipe attributed to Trent Musho (TheBruSho)

If you're interested in watching the brewing process and hearing more from me, visit my YouTube channel at https://www.youtube.com/@TheBruSho

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Marzenbier: Special beer brewed for the fall season