asterix404
Well-Known Member
So I have a ton of pils malt, dark Munich (though I don't see much a difference between that and light), and wheat. I want to create a marzen I think as my basement is currently stuck at about 50 and my chest freezer can lager for a very long time, also marzens are excellent beer.
My recipe is thus:
30% dark munich
70% pils
OG: about 60
FG: about 15
OG:BU about .5 so about 30IBU with about 20 coming from bittering hops
hops could be....
X halertau (60)
.5oz spalt (15)
Double decoction 10min boil each:
infusion 1.5qt/lb to hit 135
decoct to 155
decoct to 168
drain and sparge
With this well modified malt I am finding that I can completely skip the protein rest and should because my beer doesn't hold carbonation.
Does this sound about right? I don't have Vienna malt because pils and Vienna are very similar and I buy in 50# bags. My book from the classic beer series goes into how this needs to be Moravian barley which is awesome except it stopped being exported in about 1995 which sort of dates the book.
I think this recipe should give a nice malt flavor profile without being totally overbearing with a deep rich molasses like a bock is. I might even try to do like, 80/20 pils/Munich? The hops should be present and balance out the huge amount of malt with a nice flavor. I have not used spalt before and I am looking forward to seeing how it tastes and what sort of aroma it adds.
My recipe is thus:
30% dark munich
70% pils
OG: about 60
FG: about 15
OG:BU about .5 so about 30IBU with about 20 coming from bittering hops
hops could be....
X halertau (60)
.5oz spalt (15)
Double decoction 10min boil each:
infusion 1.5qt/lb to hit 135
decoct to 155
decoct to 168
drain and sparge
With this well modified malt I am finding that I can completely skip the protein rest and should because my beer doesn't hold carbonation.
Does this sound about right? I don't have Vienna malt because pils and Vienna are very similar and I buy in 50# bags. My book from the classic beer series goes into how this needs to be Moravian barley which is awesome except it stopped being exported in about 1995 which sort of dates the book.
I think this recipe should give a nice malt flavor profile without being totally overbearing with a deep rich molasses like a bock is. I might even try to do like, 80/20 pils/Munich? The hops should be present and balance out the huge amount of malt with a nice flavor. I have not used spalt before and I am looking forward to seeing how it tastes and what sort of aroma it adds.