Oktoberfest is nearly here, way too near for making a lager. How about a fast fermenting, fast conditioning, marzen taste-alike ale? Here's my plan to brew up oktoberfest-ishness in 3 weeks or less.
70% German 2-row pale ale malt.
15% Vienna malt.
10% Munich malt.
3% Caravienna (or similar).
2% Chocolate malt.
(6-row malts kept at or below 30% to avoid DMS flavor problems).
: Higher temp mash to get a full body, ~158.
: Boiling 1 oz of any low AA% hops. No other additions, in order to cut down aging time.
: Wyeast German Ale 1007
. Pitched with a 2 L starter.
: Racked to secondary as soon as the bubbles stop. Racked to keg at the last possible moment. Fridged and quickly force carbed with plenty of psi and shaking.
- A .25oz or .5oz addition of Spalt or Saaz at 20-15 minutes.
- Mashing 25% Vienna and no Munich.
- Mashing 25% Munich and no Vienna.
- Replacing 2% of Vienna with aromatic malt