blackwaterbrewer
Well-Known Member
this is my first attempt at this style. after much research, here is what i have. i am going for a malty beer with a slightly estery quality. i want yeast/malt on the front, then spicy, spicy hop flavor, quickly finishing into slight caramel/malt finish with a hint of spice to leave you wanting more.
6 lbs dingemeanns pilsner
4 lbs vienna
1.5 lbs munich
4 oz chocolate
4 oz caramunich
mash schedule:
122 F for 25 min.
pull decoction and bring to boil over 20 min.
raise main mash to 153 F for 40 min
sparge and bring to boil (60 min total boil)
hop schedule;
1 oz Saaz for 50 min
1/2 oz Saaz for 40 min
1/2 oz Saaz for 10 min
4 2" long cinnamon sticks for 10 min
pitch white labs 820 at 60 F, wait for fermentation to start (24 hours max)
lower to 52 F for 5-8 days
raise to 65 F for 2 days
slowly lower to 38 over 5 days
keep at 38 for 3-5 weeks
i would love to hear ideas from marzen/oktober lovers.
6 lbs dingemeanns pilsner
4 lbs vienna
1.5 lbs munich
4 oz chocolate
4 oz caramunich
mash schedule:
122 F for 25 min.
pull decoction and bring to boil over 20 min.
raise main mash to 153 F for 40 min
sparge and bring to boil (60 min total boil)
hop schedule;
1 oz Saaz for 50 min
1/2 oz Saaz for 40 min
1/2 oz Saaz for 10 min
4 2" long cinnamon sticks for 10 min
pitch white labs 820 at 60 F, wait for fermentation to start (24 hours max)
lower to 52 F for 5-8 days
raise to 65 F for 2 days
slowly lower to 38 over 5 days
keep at 38 for 3-5 weeks
i would love to hear ideas from marzen/oktober lovers.