Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Marzen/Oktoberfest, " Fest in the West "

by Jon Maxey, Torrance, CA

For 5 gallons:

Grains: 8 lbs. German pilsner malt.  3 1/3 lbs. domestic Munich
malt.  3/4 lb. 90 L. German crystal malt.  3/4 lb. 40 L. German
crystal malt.  3/4 lb. 10 L. crystal malt. 

Adjuncts:

Hops: 2 oz. Saaz, boiled 60 min.  1.25 oz. Saaz, boiled 30 min.  1
oz. Styrian Goldings, boiled 5 min. 

Yeast: Wyeast #2206 Bavarian lager in 2-quart starter. 

Water:  Filtered tap water, amended with 1/4 teaspoon gypsum added to
sparge water. 

Procedure: Single infusion mash at 155 F. for 90 min.  Sparge with
170 F. water for 75 min.  Total boil time 90 min. with hop additions
as listed above.  Ferment primary 1 week at 50 F., secondary 4 weeks
at 40 F.  Prime with 3/4 cup corn sugar to bottle.  O.G. 1.052, F.G.
1.014. 

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