Munich Madness Oktoberfest/Marzen by Palmer Brewing by Palmer Brewing Solutions
The award-winning recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer, prepared and assembled in a ready to brew ingredient kit!
Oktoberfest or Marzen was traditionally brewed in the spring (March) and lagered over the summer to be served during harvest in the fall. In 1872, it was served for the first time at the annual Oktoberfest celebration of the wedding Prince Ludwig and Princess Therese in 1810. The popularity of this beer eventually made it synonymous with the festival. When you have a full day of roast chicken, pretzels, and polka dancing planned, you don’t want a beer to fill you up and weigh you down. Oktoberfest is a clean malty beer, with very low hop character that is made for quaffing. This recipe is a perfect blend of rich maltiness, without being too sweet or heavy. Essen, trinken und fröhlich sein, denn morgen ist Montag.
Yield : 5 Gallons
Original Gravity : 1.057
Final Gravity : 1.015
Color / SRM : 14
Alcohol by Volume : 5.7%
IBU (anticipated, alpha acids can fluctuate) : 24
Recipe Includes : Briess CBW Dry Malt Extract (DME), Briess Crushed Steeping Grains, Steeping Bag, HopUnion Hops, Brewing Instructions, Recipe Instructions