This finished up pretty quick at 1.010. I discovered the other day that my thermometer is off by about 10 degrees so that means I mashed it around 145 instead of 155. Add to the equation that I used 05 yeast and I can see why it's a little dry but it does taste pretty good right now. It has a nice color - almost orange at times.
I pulled it off the yeast cake and put it in a secondary (I'm about to start another brew this week). I'll give it a few days to settle out some more and bottle it up. Thanks for the recipe!
How did this one come out?? Large grain bill PM is exactly what I'm going for in my 5g MLT for this beer. (using a 30 qt kettle and Fermcap for a full boil)
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Originally Posted by CrookedTail
This is a 5 gallon partial mash version based on the recipe in the OP. It's not exact, but close. The grain bill is pretty large for a PM. Either mash it all in a 3 gallon (or larger) cooler, or mash the Munich, Vienna and Aromatic malts, and steep the rest separately.
Just bottled a PM using Recipe 1 having brewed on 7/4. Mashed everything instead of the mash/steep combo the recipe originally called for and subbed LME for DME. Although warm, flat, and with priming sugar added, the flavor was great. Really looking forward to it carbing up.
thinking of trying this recipe this weekend. three big questions:
1. did it turn out well?? don't see an answer later in the thread
2. i've never done a lager. as a single dude, i've figured out that i can rearrange my fridge to make room -- is that wise, or will it make all my food nasty?
Quote:
Originally Posted by Chugger
Ok...trying to figure out how to make this recipe as an extract. I very slightly modified the extract recipe that was posted on this thread.
Can those of you more knowledgeable (maybe BierMuncher himself) let me know if this looks like it would work and be good for an extract?
OctoberFAST
3-B Oktoberfest/Märzen
Author: by BierMuncher
Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 176.28 kcal per 12.0 fl oz
Just wondering (another yeast question) what about using White labs WLB 029 (the German Ale/Kolsch)? would that work and still make it all malty goodness?
Also i cant keg, so what about 7 days in primary and 21 days in secondary and 2 weeks in bottle? or do i need to extend things? also fyi everything is going to be done at 72 degrees just using the ac to maintian temps, i still need to get a fridge to cool things down. will that produce to many esters? thanks I plan on doing this beer next.
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Primary: Angry Frenchman Saison
Secondary: none :(
Bottled: Christmas Spiced porter, Oatmeal Stout, Amber Ale
ZFB: Zahrndt Family Brewing, Brewing since March 2010 and loving every minute of it! John Palmer is my hero.
Brewed this sucker in my garage yesterday in high heat/humidity. Boy, 90 min boils suck in August! I really had to top off, about a gallon total. My OG was 1.06, so I added the full gallon and got to 1.054. I pitched US-05 based on a few comments in this thread. I was looking for a dryer finish, I hope it turns out OK! Thanks for the recipe BierMuncher!
Just wondering (another yeast question) what about using White labs WLB 029 (the German Ale/Kolsch)? would that work and still make it all malty goodness?
Also i cant keg, so what about 7 days in primary and 21 days in secondary and 2 weeks in bottle? or do i need to extend things? also fyi everything is going to be done at 72 degrees just using the ac to maintian temps, i still need to get a fridge to cool things down. will that produce to many esters? thanks I plan on doing this beer next.
Correct me if I'm wrong Skippy, but kolsch yeast that warm would be a bad idea for a malty beer like this. It would make for a very fruity beer, methinks.
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Quote:
Originally Posted by GilaMinumBeer
Why do you think they choose that path? (.)(.) = $$$$$$$$$
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