Oktoberfest is nearly here, way too near for making a lager. How about a fast fermenting, fast conditioning, marzen taste-alike ale? Here's my plan to brew up oktoberfest-ishness in 3 weeks or less.
Malts:
70% German 2-row pale ale malt.
15% Vienna malt.
10% Munich malt.
3% Caravienna (or similar).
2% Chocolate malt.
(6-row malts kept at or below 30% to avoid DMS flavor problems).
Mash: Higher temp mash to get a full body, ~158.
Hops: Boiling 1 oz of any low AA% hops. No other additions, in order to cut down aging time.
Yeast: Wyeast German Ale 1007. Pitched with a 2 L starter.
Ferment: Racked to secondary as soon as the bubbles stop. Racked to keg at the last possible moment. Fridged and quickly force carbed with plenty of psi and shaking.
Options
Opinions?
Malts:
70% German 2-row pale ale malt.
15% Vienna malt.
10% Munich malt.
3% Caravienna (or similar).
2% Chocolate malt.
(6-row malts kept at or below 30% to avoid DMS flavor problems).
Mash: Higher temp mash to get a full body, ~158.
Hops: Boiling 1 oz of any low AA% hops. No other additions, in order to cut down aging time.
Yeast: Wyeast German Ale 1007. Pitched with a 2 L starter.
Ferment: Racked to secondary as soon as the bubbles stop. Racked to keg at the last possible moment. Fridged and quickly force carbed with plenty of psi and shaking.
Options
- A .25oz or .5oz addition of Spalt or Saaz at 20-15 minutes.
- Mashing 25% Vienna and no Munich.
- Mashing 25% Munich and no Vienna.
- Replacing 2% of Vienna with aromatic malt
Opinions?