Prost to OKTOBERFEST! Lets brew a MÄRZEN style beer 🥨

Рет қаралды 21,489

Күн бұрын

Prost! It's time for Oktoberfest! In this video I will show you how to brew Oktoberfest beer at home. This delicious German Lager is refreshing and is easy to brew without any special equipment. I am brewing up a hybrid Märzen and Fest Bier that you are sure to love! Bring Oktoberfest to your home this fall!
TheBruSho is your guide to make home brewing simplified. From beginner lessons to tip and tricks to equipment breakdowns, all to give you the confidence to brew your first beer and beyond. Together we will see what shortcuts can be taken to make the brew day easier and get a fermented beverage in your glass faster.
Recipe for 5 gals (18.9L):
-6.7 gals (25.3L) Water
(adjust salt additions based on your water)
-Calcium Chloride
-Gypsum
Target Water Profile: Lager
Cal 45, Mg 7, Na 32, SO4 46, Cl 46, HCO3 120
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-71% Munich Malt [~10 lbs]
-21% Pilsner [~3 lbs]
-8% Vienna Malt [~1 lbs]
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-0.5oz (~14g) Magnum @ 25min
-1oz (~28g) Tettnager @ 15min
-Whirlfloc @ 15min
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-(2x) SafLager 34/70 German Lager Yeast
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Mash @ 152ºF (66.6ºC) for 45 min
Boil for 30 Minutes
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Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.9%
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-3 ml Biofine Clear
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EQUIPMENT (Affiliate Links):
Biofine Clear: amzn.to/3mWYkXS
Bottle Capper & Caps: amzn.to/3gq3tTR
Flip Top Bottles: amzn.to/2EuOzhT
Brewing Equipment ► www.amazon.com/shop/thebrusho
NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!
Sugar Priming Calculator:
www.brewersfriend.com/beer-pr...
Chapters:
0:00 Intro
0:31 Oktoberfest Background
1:24 Brew Day
3:10 Fermentation
4:46 Biofine
5:36 Tasting + Conclusion
#Oktoberfest #Homebrewing #TheBruSho

Пікірлер: 77

@suzannemalin7397 3 жыл бұрын

Your passion for brewing really stands out to me and you strike me as someone who is on a limitless quest to learn more. Thanks for sharing with us. There is a certain charm about your humor and delivery. Can’t wait to try this method...Always remember to toast first....Prost!

@TheBruSho 3 жыл бұрын

Thank you so much! I really appreciate your kind words!

@Concolorproductions Жыл бұрын

Hey man I’ve seen a lot of brewing channels and this is absolutely my favorite. I started brewing with my dad many years ago and we didn’t exactly nail the recipes. This channel provides such clear and easy to understand videos and instructions that I’ve actually started up all grain brewing again after almost 7 years. I particularly love this recipe, hope you might consider trying other classic German styles as well, my personal favorite being Helles. Cheers!

@TheBruSho Жыл бұрын

That means a lot to hear thank you! And I have plans for a festbier soon so stay tuned

@danielcirino9098 Жыл бұрын

Thanks for the inspiration. I’m making this batch as my first all grain (BIAB) with a few changes. 2.5g and will be bottling instead of kegging. Cheers!

@chucktheobald4931 Жыл бұрын

I enjoyed this episode. I will give this recipe a try.

@Hellbrews 3 жыл бұрын

It turned out awesome!, loved the color, mine stills lagering , Prost 🍻 🥨

@TheBruSho 3 жыл бұрын

Can’t wait to see how it turns out!

@rachelmalin8851 3 жыл бұрын

Looks amazing! Love the end haha 🍺🥨

@TheBruSho 3 жыл бұрын

Thank you! Cheers!

@nicholascampbell3369 3 жыл бұрын

Looks great, I definitely want to try this!

@TheBruSho 3 жыл бұрын

Thanks glad you liked it!

@kevinspell99 7 ай бұрын

My favorite German beer styles are the Märzen and the Dunkel. I really hope you make a Dunkel brewing video since there aren’t a lot of dunkel videos out there

@OldNorsebrewery 3 жыл бұрын

Love the style. Cheers

@TheBruSho 3 жыл бұрын

A classic!

@michaelfeeley4351 Жыл бұрын

Love this video! I just made this beer on my own and it’s bubbling away happily in primary right now. One question though. I’m hoping to bottle condition mine, but would restarting the fermentation with priming sugar create sulfur off smells inside the bottles?

@arcanterracrafts 2 жыл бұрын

Awesome video! Im waiting for the ingredients for my own Märzen, can't wait!

@TheBruSho 2 жыл бұрын

Good luck brewing! Prost!

@arcanterracrafts 2 жыл бұрын

@@TheBruSho Thank you!

@jsfourdirections 3 жыл бұрын

Missed opportunity to wear that dirndl while brewing this up! Love all of your videos by the way man. Gonna invest in a 10 gallon BIAB all grain system this summer

@TheBruSho 3 жыл бұрын

LOL maybe next time! And thank you for watching, happy brewing!

@brewerlogs9612 3 жыл бұрын

Love the video!

@TheBruSho 3 жыл бұрын

Thank you!

@daviddoble6312 Жыл бұрын

This will be my first all grain recipe. I can keep it in the 65 to 70 range for fermentation. Will that work? Also, any advice on bottling this? Thanks!

@GenusBrewing 3 жыл бұрын

I use Keiselsol (the same thing as biofine) with Chitosan - the two stages of clarifier have opposite polarity ( add biofine first, then the chitosan in a cpl days). Loved the vid btw!

@TheBruSho 3 жыл бұрын

Awesome and thanks for the info! Will give that a try!

@CreweWolfCraft 3 жыл бұрын

Looks amazing Cheers

@TheBruSho 3 жыл бұрын

Thank you, Prost!

@copperfield4759 8 ай бұрын

If you want to brew a special and very good German beer, I recommend a bavarian "Zoigl". I currently have one fermenting. If you need a recipe, I can help you. Greetings from Germany / Bavaria

@59apachestepside 3 жыл бұрын

Biofine is some great stuff. I use 1 to 1.5 tsp per 5 gallon keg (about a cap full from the bottle it comes in). let the beer sit and carb for about a week and then dump the first pint and you're good to go.

@TheBruSho 3 жыл бұрын

Thanks for the info!

@partylikeahobbit235 2 жыл бұрын

Great video! If only you had made another video using the spent grains to make pretzels!!! If you get a recipe would you share it?

@TheBruSho 2 жыл бұрын

Thank you! And yes I do have a recipe that I will be sharing later this month, just in time for Oktoberfest!

@janschmidt1614 Жыл бұрын

Just FYI if you are already going for a fermentation that warm a diacetyl rest is not necessary. A diacetyl rest is done normally around 14-16ºC (60ºC) after cold fermentation. If you already ferment on a temp that high there is little to low need for an extra rest, especially one over 20ºC Love your channel, just felt like it to add that info :)

@kevinspell99 2 ай бұрын

What type of Munich malt did you use?

@dirkdegenna910 2 жыл бұрын

Great video. For clarification, your instructions say 30 minute boil, but you add first hops after 25 minutes and second hops after another 15. Then I assume you let the second hops boil for a little while. What is the true total boil time? Thanks.

@TheBruSho 2 жыл бұрын

Hey so it’s a full 30 min boil but first hop added 5 minutes into the boil.

@ThinkWattsWires 3 жыл бұрын

Nice video! Prost !

@TheBruSho 3 жыл бұрын

Prost thanks for watching!

@vitishko 3 жыл бұрын

Hi, thanks for the great video. What was your target water profile? Thanks!

@TheBruSho 3 жыл бұрын

Thanks! For this I went for an average lager profile. I’ll write it out and put it in the description

@Javaman92 2 жыл бұрын

Tettnang is what the hops are called at Northern Brewer. :-D

@williammcduff6531 3 жыл бұрын

Sounds like a great recipe to try. I remember brewing a Munich dark lager from a kit and it was very flavorful you may want to give that one a try.

@TheBruSho 3 жыл бұрын

Love a dark lager so I am definitely down to make one, thank you!

@Suicidekenji 2 жыл бұрын

How many days in total did you ferment the Maerzen bier? and how many days until you drink the beer?

@TheBruSho 2 жыл бұрын

It was about 7 days of fermentation if I remember right. And then another day or two if you burst carbonate at 30 psi for 24 hrs and then reduce down to about 10psi. Otherwise it takes about a week sitting at 10psi to get carbonated

@sonophis 3 жыл бұрын

Hi. have two questions; is there any reason you dont specify the grain weight? in this receipe you dont use sparge water at all? in the maple beer yes, why is that?

@TheBruSho 3 жыл бұрын

Hey, good questions! I don’t specify grain weight in case your system has a different efficiency, that way you can scale it for your gear. And on this batch I went full volume for the mash because I could fit it all in my kettle without overflowing. For the Maple beer I needed to sparge to not overflow.

@JuansaTrujillo 3 жыл бұрын

@@TheBruSho Hi! But in this case how many kilograms or pounds of each malt did you use?

@TheBruSho 3 жыл бұрын

@@JuansaTrujillo on this brew it was 4.5kg Munich, 1.3kg pils, .5kg Vienna

@CarlosGomez-gs6xl 2 жыл бұрын

@@TheBruSho thank you! This was super helpful. I appreciate when you give the specifics in lbs of kilos. I can easily convert kilos to lbs, but not percentages to lbs.

@brianmccann5923 3 жыл бұрын

"I wanted to drink this beer fast." - I would say the same thing every time. Prost.

@TheBruSho 3 жыл бұрын

Hah yes it’s true with most beers

@dschneid11 3 жыл бұрын

I use 34/70 for all my lagers because of how forgiving it is. Even though I have a fermentation chamber and can easily ferment the traditional cold way, I prefer to ferment in a corny under 15psi at room temp (72°F for me) and my lagers always come out insanely clean. I then perform a closed transfer to a new corny and then cold crash and condition for a few weeks.

@TheBruSho 3 жыл бұрын

Nice I’ve heard great things about 34/70 fermented under pressure. Will have to give it a try!

@AndyB450 2 жыл бұрын

Hey there! I typically see 60min mashes and 90min boils. Is there a particular reason why you mash and boil for shorter times?

@TheBruSho 2 жыл бұрын

Hey! So I do shorter mashes since most of the conversion of starches to sugars happens in the first 15-20 minutes. So going much beyond that is just getting a few more points of gravity. I’d rather add more grains and mash shorter, makes the brew day go faster and tastes just as good as the longer 60 min mash. And you can boil as short or as long as you want. I go for shorter and adjust my hops to account for bitterness

@AndyB450 2 жыл бұрын

@@TheBruSho I appreciate the reply. Cheers!

@MikeR90679 11 ай бұрын

Hi Trent, how would you change your strategy if you were bottling this beer?

@TheBruSho 11 ай бұрын

Make sure it’s fully done fermenting then cold crash for a couple days to get it as clear as possible then bottle as you normally would

@MikeR90679 11 ай бұрын

Thank you so much! So I would ferment as you did for ~5 days, raise the temp for two days, then cold crash for another couple of days?

@TheBruSho 11 ай бұрын

@@MikeR90679 yeah but just really make sure fermentation is done before moving on to bottling. It’s not just about time but use a hydrometer or refractometer to be sure fermentation is complete

@iamthenra1968 2 жыл бұрын

Okay I am a bit confused, when you say that you add a percentage of grain like 71% Munich malt how many pounds are you really adding? Why percentage instead of weight?

@TheBruSho 2 жыл бұрын

I use percentages since everyone has different levels of efficiency. So you should use a brewing software with your specifics and then add the grains until you hit the right percentages and original gravity. But generally I use about 11 lbs total of grains for a 5 gal batch

@iamthenra1968 2 жыл бұрын

@@TheBruSho Thank you! I am new to all grain, I've brewed extracts for years. I used to buy kits from my local brew shop which is gone now Brew and Grow in Blaine, MN so I am used to seeing a recipe that lists pounds of LME or DME and so many oz of hops etc...

@TheBruSho 2 жыл бұрын

@@iamthenra1968 no worries I get that question a lot so I’m trying to address it more in future videos

@iamthenra1968 2 жыл бұрын

@@TheBruSho I have to be close here: 8lbs Munich, 2lbs Pilsner, 1lb Vienna... Thanks again!