mclamb6

Recipes 

Feedback is appreciated...

6.25 lbs - Vienna
2 lbs - Munich
2 lbs - Pilsner
.5 lbs - Biscuit
.5 lbs - C60

1 oz Tettnanger (4.5%) - 40 minutes
1 oz Hallertau (4.5%) - 30 minutes

Yeast: WLP838

Est. OG: 1.056
Est. FG: 1.014

ABV: 5.5%
IBU: 25

Bensiff

Recipes 

I'm not a marzen specialist, just done a few in my time, but if it were me I would go with more a balance between the pilsner to the munich/vienna, drop the biscuit, and try for a cara crystal instead of an American (but, wouldn't hesitate to use domestic if it was what I had available).

mclamb6

Recipes 

Revised Grain Bill:

5 lbs - Vienna
3 lbs - Munich
2 lbs - Pils
.5 lbs - Aromatic
.5 lbs - Caramunich

mclamb6

Recipes 

Bumping this...I brewed this in August and tapped it a bit more than a week ago (a bit early). It's really, really nice. I love the slight toffee/caramel flavor from the Vienna. It's a big hit so far...

rhamilton

Recipes 

Did you lager at all?

__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

mclamb6

Recipes 

Yes. Lagered for 4 weeks.