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Munich Madness

Get ready for Oktoberfest with Munich Madness! Oktoberfest is the richest of the European amber lagers, although it is not as sweet as the traditional bock. The malt flavor comes on strong at first, but finishes refreshingly dry and light.

Oktoberfest has a bready, toasty malt character which is largely attributed to a high proportion of Munich malt. Small amounts of caramel malt are used help balance the beer with some sweetness. Slight hop bitterness also helps balance the more malty character of this beer. This is one of Jamil Zainasheff’s award winning recipes. Give it a whirl and celebrate Oktoberfest in style with Munich Madness!

Recipe located in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer. (Page 71)

Munich Madness | Oktoberfest/Märzen

Ingredients

  • For 5 gallons (19 L)
  • 3 lb (1.36 kg) Munich Light LME (9 °L)
    3 lb (1.36 kg) Pilsner LME (2.3 °L)
    12 oz  (340 g) Caramel/Crystal Malt (60 °L)
    .5 oz (14 g) Hallartauer Hops 4.8 % (20 min)
    1.5 oz (42 1g) Hallertauer Hops 4.8 % (60 min)
    1 Packet Wyeast 2206 Bavarian Lager

    Specifications

    • Original Gravity: 1.046
    • Final Gravity: 1.011
    • ABV: 4.6%
    • IBU: 29
    • SRM: 9.8
    • Boil Time: 60 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160° F (71.1° C) for 30 minutes.  Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle.  Do not squeeze the grains.  Squeezing the grains could result in bitter tannin extraction.  Top up your brew kettle to 3 gallons and bring to a rolling boil.  Stir in the malt extracts and bring kettle to a rolling boil.  Add 1.5 oz of Hallertauer hops and allow them to boil for the full 60 minutes.  Be careful when adding hops as you may encounter a boil over during this first hop addition.  With 20 minutes left in the boil add .5 oz Hallertauer hops.  After the boil, strain the contents in to your fermenter.  Top up to 5 gallons and aerate the wort.  Allow the wort to cool and pitch the yeast around 50° F (10° C).  Ferment around 50° F (10° C) for 4 weeks before bottling or kegging.  Carbonate for 2 – 2.5 volumes CO2.

    All Grain Recipe

    Ingredients for 5 U.S. gallons (19 liters)

    4 lb (1.81 kg) Pilsner (2-Row) Malt (German)
    3 lb (1.36 kg) Munich Malt (German)
    2 lb (.91 kg) Vienna Malt (German)
    12 oz (340 g) Caramel/Crystal Malt (60 °L)
    .5 oz (14 g) Hallertauer Hops 4.8% (20 min)
    1.5 oz (42 g) Hallertauer Hops 4.8% (60 min)
    1 packet Wyeast 2206 Bavarian Lager

    Specifications
    Original Gravity:
    1.046
    Final Gravity: 1.011
    SRM: 9.8
    IBUs: 29
    Boil Time: 60 minutes

    Directions

    Conduct a mash at 151° F (66° C) for 60 minutes then sparge.  Collect roughly 6 gallons of runoff and bring to a rolling boil.  Once at a rolling boil add 1.5 oz of Hallertauer hops and allow them to boil for the full 60 minutes.  Be careful when adding hops as you may encounter a boil over during this first hop addition.  With 20 minutes left in the boil add .5 oz Hallertauer hops.  After the boil, cool your wort down to around 50° F (10° C) and strain the wort in to your fermenter. Aerate the wort very well.  Once the wort is both aerated and cooled pitch the yeast.  Ferment around 50° F (10° C) for 4 weeks before bottling or kegging.  Carbonate for 2 - 2.5 volumes CO2.