Name: Working Draft Beer Companys Stackenblocken Recipe
Cook time: 24 h
Total time: 24 h
Yield: 5 servings
Cuisine: German
Ingredients: 6.6 lbs Pilsner (base) malt; 3.3 lbs Munich malt (10°L); 1.1 lbs Vienna malt; 0.55 lbs Caramunich or light caramel malt (20–40L); 0.33 lbs Opaque Dextrin malt (optional, for body); 1 oz Hallertau Mittelfrüh (4–5% AA) - bittering; 1 oz Hallertau Mittelfrüh - flavor; 0.5 oz Hallertau Mittelfrüh - aroma / whirlpool; 1 pkg German lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830); 1 tsp Wort nutrient / yeast nutrient (optional); 1 tsp Irish moss or Whirlfloc (clarifier); 3.5 gal Water (brewing water, adjusted for sulfate/chloride); 3.5 oz Corn sugar (dextrose) for priming

Notch Dark Lager

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Classic Maerzen-style Oktoberfest Bier. Brewed with Munich and Pilsner malts and a healthy dose of Hallertau Mittelfruh hops.

Heat about 3.5 gallons of brewing water to approximately 165°F (73.9°C). Target mash temperature after dough-in: 152°F (66.7°C). Account for equipment loss; adjust strike temperature accordingly.

Heat strike water

Dough in the crushed grains (all grain bill) to reach a mash temperature of 152°F (66.7°C). Stir to remove dough balls and ensure even mixing. Rest for 60 minutes to achieve moderate fermentability characteristic of Märzen.

Mash-in

Raise the mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering. For infusion systems, apply direct heat or add a small amount of near-boiling water.

Mash-out

Begin lautering and recirculate the first runnings until they run clear (vorlauf). Collect the main wort until you have approximately 6.5–7.0 gallons in the kettle. Sparge with 168°F (76°C) water to reach boil volume, collecting until the pre-boil gravity and volume targets are met.

Bring the collected wort to a vigorous boil. Watch for boilovers as proteins coagulate early in the boil.

Bring to a boil

At the start of a 60-minute boil, add 1.0 oz Hallertau Mittelfrüh (bittering). Boil for 60 minutes total.

60-minute addition

With 15 minutes left in the boil, add 1.0 tsp Irish moss or Whirlfloc and 1.0 tsp yeast nutrient (optional). Also add 1.0 oz Hallertau Mittelfrüh (flavor) at this time for a gentle noble hop character.

15-minute addition

At flameout, perform a 10–20 minute whirlpool and add 0.5 oz Hallertau Mittelfrüh into the whirlpool/steep for aroma and fresh noble hop character. Allow the wort to cool slightly during the whirlpool.

End of boil / whirlpool

Chill the wort rapidly to around 50°F (10°C) using an immersion or plate chiller. Aim to transfer to the fermenter within 30–45 minutes of whirlpool. While cooling, settle trub in the kettle and avoid transferring heavy solids to the fermenter.

Oxygenate or aerate the chilled wort well (for lagers, aim for ~8–10 ppm dissolved oxygen) and pitch the German lager yeast per manufacturer instructions (rehydrated or direct pitch).

Ferment at 50°F (10°C) until primary fermentation is mostly complete (typically 7–14 days depending on yeast and pitch rate). Gravity should drop near terminal gravity expected for the recipe (~1.010–1.014).

After vigorous fermentation slows, perform a diacetyl rest by raising temperature to 58–62°F (14–17°C) for 24–48 hours to clean up fermentation byproducts.

Begin lagering: slowly drop temperature to 35–38°F (1.5–3°C) over 3–5 days, then lager (cold condition) for 4–8 weeks to clarify and mellow flavors. Longer lagering (8–12 weeks) yields a smoother, more traditional Märzen profile.

If bottling, dissolve 3.5 oz (approx.) corn sugar in 1 cup boiling water, cool, and gently mix into the sanitized bottling bucket. Rack beer onto priming solution and bottle. If kegging, carbonate to 2.4–2.7 volumes CO2 (typical Märzen carbonation).

Condition bottles at room temperature for 2 weeks, then cold condition for another week before tasting. If kegging, carbonate and lager for at least one week before serving.

Serve chilled in a beer stein at 45–50°F (7–10°C). Expect a rich malt backbone, light caramel notes, clean lager profile, and gentle noble hop aroma from Hallertau Mittelfrüh.

Pilsner (base) malt

Munich malt (10°L)

Vienna malt

Caramunich or light caramel malt (20–40L)

Opaque Dextrin malt (optional, for body)

Hallertau Mittelfrüh (4–5% AA) - bittering

Hallertau Mittelfrüh - flavor

Hallertau Mittelfrüh - aroma / whirlpool

German lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830)

Wort nutrient / yeast nutrient (optional)

Irish moss or Whirlfloc (clarifier)

Water (brewing water, adjusted for sulfate/chloride)

Corn sugar (dextrose) for priming

Stackenblocken

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Stackenblocken Recipe in just 24h . Classic Maerzen-style Oktoberfest Bier. Brewed with Munich and Pilsner malts and a healthy dose of Hallertau Mittelfruh hops.

Stackenblocken Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like