Another what did I make thread?

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petep1980

petep1980

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Grain bill:
9# pale malt
1/2# 60L
1.5 oz Tettnang @ 60 min
1.0 oz Hallertauer @ 15 min
.5 oz Tettnang @ 5 min

Then because I couldn't use a good lager yeast I pitched a dry ale yeast. It's been in kegger and will continue to condition for at least 8 weeks.

OG 1.048
FG 1.011
Color 6.8
IBU 30.2

I also did a single decoction mash (73% efficiency).

I feel like it's a can't lager Vienna or Marzen.
 
Looks like an English pale ale to me. Maybe into Special Bitter territory, more specifically.
 
I'd say that's probably the diagnosis. You should look into Designing Great Beers by Ray Daniels. It tells you how to make your own recipes and what ingredients in what portions constitute the basics of most styles. It completely changed my brewing. :mug:
 
Hopville said its spot on for an oktoberfest/marzen when i put it in the calculator there but what do i know :)
 
It's just a little too dark for Oktoberfest/Marzen, other than that I think it's spot on. That and I used an ale yeast.
 
Those are lagers, though. Although I've heard of some making Oktoberfests as ales. [Edit: Ah, I see you caught that already. :)]
 

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