powerjb
Active Member
So, a friend of mine doesn't have the time/space to brew right now, but had recently bought the grains and hops for a marzen. I have no idea what the grain bill is, since it's all milled together already.
I'm hoping to brew this thursday, but have to figure out both the hop schedule, and what yeast to use. Unfortunately I don't have the ability to lager, I usually ferment my ales at 64* in a big bin with water and frozen bottles in it.
So, first off, what should i do for yeast? I've got some washed wyeast 1028 in the fridge, but i realize that's pretty different for the flavor profile. Though, I did notice that people have used some typically british yeast strains in BM's OktoberFAST. Would a Kolsch be better? Or the German Ale strain?
Second, the hop bill is 1 oz Perle, 1 oz Spaalt. I was thinking Perle for 60, Spaalt at 15. Sound about right?
And finally, I'm assuming a 90 minute boil, given that it's got Pils in the grain. Typical 60 minute mash though? And should I shoot for 152 or 154?
Thanks guys!
I'm hoping to brew this thursday, but have to figure out both the hop schedule, and what yeast to use. Unfortunately I don't have the ability to lager, I usually ferment my ales at 64* in a big bin with water and frozen bottles in it.
So, first off, what should i do for yeast? I've got some washed wyeast 1028 in the fridge, but i realize that's pretty different for the flavor profile. Though, I did notice that people have used some typically british yeast strains in BM's OktoberFAST. Would a Kolsch be better? Or the German Ale strain?
Second, the hop bill is 1 oz Perle, 1 oz Spaalt. I was thinking Perle for 60, Spaalt at 15. Sound about right?
And finally, I'm assuming a 90 minute boil, given that it's got Pils in the grain. Typical 60 minute mash though? And should I shoot for 152 or 154?
Thanks guys!