Ok, its Oktoberfest time, and all those wonderful Maerzen lagers have me fired up. Here's a recipe below for one I'm going after. Recipe from NorthernBrewer. Comments, wisdom, and advice appreciated.
I realize the danged thing won't be done by "oktoberfest," but it'll be a nice lager to drink during late winter/early spring. . .
5 gallon batch:
5 lbs. 2 row pilsner
5 lbs. Munich
1 lbs. Dark Munich 40 EBC
0.5 lbs. Medium Crystal
Hops
2 oz. Hallertauer (60 min)
Yeast
Wyeast #2206 Bavarian Lager Yeast.
Planning on lagering for about 3 months at around 37 degrees (eventually).
Any advice on the hop bill??
I realize the danged thing won't be done by "oktoberfest," but it'll be a nice lager to drink during late winter/early spring. . .
5 gallon batch:
5 lbs. 2 row pilsner
5 lbs. Munich
1 lbs. Dark Munich 40 EBC
0.5 lbs. Medium Crystal
Hops
2 oz. Hallertauer (60 min)
Yeast
Wyeast #2206 Bavarian Lager Yeast.
Planning on lagering for about 3 months at around 37 degrees (eventually).
Any advice on the hop bill??