Recipe Type: All Grain Yeast: Oktoberfest/Marzen Yeast Starter: Yes- large Batch Size (Gallons): 5 Original Gravity: 1.054 Final Gravity: 1.014 IBU: 26 Boiling Time (Minutes): 60 Color: 12 Primary Fermentation (# of Days & Temp): 10 at 50 degrees Additional Fermentation: lagering Secondary Fermentation (# of Days & Temp): 14 at 55 degrees
8 Pounds Vienna Malt
1 pound munich malt
8 oz crystal 80L
8 oz caramunich malt
1 oz Tettnang (40 minutes)
1 oz Hallertau (30 minutes)
Beta rest at 140 degrees for 30 minutes. Alpha rest at 158 degrees for 30 minutes. Cool wort to 50 degrees and pitch huge starter. Primary until 75% done, then taste for diacetyl. If needed, do a diacetyl rest. If not needed, rack to secondary for 14 days then begin to drop temp gradually until at 35 degrees. Lager for six weeks. Bottle, allow to carb at room temperature and then store at cellar temps.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Brewed this recipe tonight, subbed half an ounce of Perle for the Hallertau. Pitched a 4L starter of WLP838 (Southern German Lager). According to White Labs it makes a great Marzen/Oktoberfest, so we will see what happens.
Pitched a 4L starter of WLP838 (Southern German Lager). According to White Labs it makes a great Marzen/Oktoberfest, so we will see what happens.
I used 838/2308 (1 pk of each, supposedly the same strain) on a 1.043 Vienna, then a 1.056 (SMaSH) Märzen, and a 1.055 Dortmunder. The Märzen is possibly the BEST BEER I HAVE EVER BREWED. I love this yeast! Very flocculent, really rich mouthfeel, and zero diacetyl.
In your notes you wrote: "Taste is a bit "sour" not infected but sour-ish." Any idea as to where the sournness came from?
I just saw the question- sorry! I don't know where that "sour" came from, but it did go away and it came out great! It might have been some effects from the yeast.
I was really happy with that recipe- I will probably make it again for my next Oktoberfest.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Maybe a week to 10 days in primary, depending on the fermentation. At 50 degrees, it's a bit slower than ales.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I used 838/2308 (1 pk of each, supposedly the same strain) on a 1.043 Vienna, then a 1.056 (SMaSH) Märzen, and a 1.055 Dortmunder. The Märzen is possibly the BEST BEER I HAVE EVER BREWED. I love this yeast! Very flocculent, really rich mouthfeel, and zero diacetyl.
Way to get me all excited. Now I have to wait 3+ months til it's ready...
All-Grain - Marzen/Oktoberfest
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