FatsSchindee
Well-Known Member
Hello HBT faithful -
I'm attempting my first recipe on my own (well, based off of other's and the BJCP guidelines, of course!), and would like some feedback/advice, please. I recently built a fermentation chamber (chest freezer with STC-1000 and paint can heater), and would like to take advantage of it by making my first lager (it won't be my first beer in it, though, as I have a stout on deck next - just trying to pre-plan!). I know it's a bit late to brew a Marzen (March) beer... But seeing how I am not at the mercy of ambient temps and caves and such, I figured I'd take advantage of technology and brew one of my favorite lager styles now - tradition be damned! (Still should be able to lager it for long enough to enjoy by October, though, I think...)
Here is my recipe:
4 gal boil; top up to 5.5 gal in fermenter
3 lb light DME (Briess) (33.3%)
5 lb Munich LME (from AHS - says its comprised of 40% Munich malt and 60% two-row) - late addition (55.6%)
Steeping grains (30 min @ 155*):
8 oz Caramunich I (5.6%)
8 oz Carabohemian (5.6%)
4 oz Carapils (maybe? Could leave this one out... Not sure - Seems you may have to mash and not just steep?)
1.25 oz Hallertau @ 60 min (5 AAU)
.5 oz Hallertau @ 15 min (2 AAU)
1 whirlfloc tab @ 15 min
WhiteLabs yeast with starter (per mrmalty for approx lager volume)... Just not sure which one yet - 820, 830, 833, or 838?!
Fermentation schedule TBD also... Still researching. Thinking primary at 50-55 for 2-3 weeks, D-rest at 65 for 2-3 days, then lager at 35ish for 6-10 weeks?
The calculator on the brewersfriend website I've been using puts this beer within the style guideline for a Marzen/O-fest:
OG: 1.057
FG: 1.016 (subject to change based on chosen yeast's attenuation)
ABV: 5.37%
IBU (tinseth): 23.82
SRM: 11.57
The BJCP says this for ingredients:
"Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome."
I'm in Austin, and get my supplies from AHS. They don't have any Vienna malt extract (dry or liquid, and neither do NB or MB on their websites)... But they list the grain as 3.5L, and the light DME is listed as 2-6L, so I figured it would be a decent sub (along with the 60% of the Munich LME that is two-row). I know that color isn't the only factor, but the malty flavor of the Vienna should also be approximated by the Caramunich and the Carabohemian, methinks. The Hallertau seem to be a basic noble often used in Marzens (much difference in Hersbrucker instead of regular Hallertau?). For water, I've always used gallon jugs of spring water (filtered RO) from the store... Should I add CaCO3/chalk or NaHCO3/baking soda to up the alkalinity/carbonate content at all?
Thanks for any and all advice or recommendations! Just want to make the best beer I can (with extract - not ready to move up to all-grain or BIAB yet, although could PM if necessary)! Cheers...
I'm attempting my first recipe on my own (well, based off of other's and the BJCP guidelines, of course!), and would like some feedback/advice, please. I recently built a fermentation chamber (chest freezer with STC-1000 and paint can heater), and would like to take advantage of it by making my first lager (it won't be my first beer in it, though, as I have a stout on deck next - just trying to pre-plan!). I know it's a bit late to brew a Marzen (March) beer... But seeing how I am not at the mercy of ambient temps and caves and such, I figured I'd take advantage of technology and brew one of my favorite lager styles now - tradition be damned! (Still should be able to lager it for long enough to enjoy by October, though, I think...)
Here is my recipe:
4 gal boil; top up to 5.5 gal in fermenter
3 lb light DME (Briess) (33.3%)
5 lb Munich LME (from AHS - says its comprised of 40% Munich malt and 60% two-row) - late addition (55.6%)
Steeping grains (30 min @ 155*):
8 oz Caramunich I (5.6%)
8 oz Carabohemian (5.6%)
4 oz Carapils (maybe? Could leave this one out... Not sure - Seems you may have to mash and not just steep?)
1.25 oz Hallertau @ 60 min (5 AAU)
.5 oz Hallertau @ 15 min (2 AAU)
1 whirlfloc tab @ 15 min
WhiteLabs yeast with starter (per mrmalty for approx lager volume)... Just not sure which one yet - 820, 830, 833, or 838?!
Fermentation schedule TBD also... Still researching. Thinking primary at 50-55 for 2-3 weeks, D-rest at 65 for 2-3 days, then lager at 35ish for 6-10 weeks?
The calculator on the brewersfriend website I've been using puts this beer within the style guideline for a Marzen/O-fest:
OG: 1.057
FG: 1.016 (subject to change based on chosen yeast's attenuation)
ABV: 5.37%
IBU (tinseth): 23.82
SRM: 11.57
The BJCP says this for ingredients:
"Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome."
I'm in Austin, and get my supplies from AHS. They don't have any Vienna malt extract (dry or liquid, and neither do NB or MB on their websites)... But they list the grain as 3.5L, and the light DME is listed as 2-6L, so I figured it would be a decent sub (along with the 60% of the Munich LME that is two-row). I know that color isn't the only factor, but the malty flavor of the Vienna should also be approximated by the Caramunich and the Carabohemian, methinks. The Hallertau seem to be a basic noble often used in Marzens (much difference in Hersbrucker instead of regular Hallertau?). For water, I've always used gallon jugs of spring water (filtered RO) from the store... Should I add CaCO3/chalk or NaHCO3/baking soda to up the alkalinity/carbonate content at all?
Thanks for any and all advice or recommendations! Just want to make the best beer I can (with extract - not ready to move up to all-grain or BIAB yet, although could PM if necessary)! Cheers...