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  • Munich Lager



    Type: Lager

    Style: Vienna / Oktoberfest / Marzen

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Munich LME Extract, LME
    1 lb Bonlander® Munich Malt Kilned, Munich
    1 lb Pilsen Malt Base
    1.5 oz Hallertau Hops (4% AA) Boil 60 minutes
    2 vials WLP833 German Bock Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Steep grains in water at 150-158ºF for 30 minutes
    2. Remove grains
    3. Bring to a boil
    4. Add extract and bittering hops
    5. Bring to a boil for 60 minutes
    6. Remove from heat
    7. Cool to 52ºF
    8. Oxygenate and pitch yeast

    Primary Fermentation: 14-21 days at 52ºF, allow to warm to 60ºF for 2 days

    Secondary Fermentation: Lager 2-3 months

    Fermentation Notes:

    Original Gravity: 1.057

    Final Gravity: 1.014

    Alcohol by Weight: 4.5%

    Alcohol by Volume: 5.6%

    IBU: 20

    Color: 12 SRM

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