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Old 11-03-2012, 07:56 PM   #1
urbanmyth
Recipes 
 
Nov 2011
Twin Lakes, WI
Posts: 1,001
Liked 60 Times on 48 Posts


Recipe Type: All Grain   
Yeast: Wyeast 2565   
Yeast Starter: 2L   
Additional Yeast or Yeast Starter: Harvested from bottles of a previous batch   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.013   
IBU: 32   
Boiling Time (Minutes): 60   
Color: 11SRM   
Primary Fermentation (# of Days & Temp): Two weeks @ 65F   
Secondary Fermentation (# of Days & Temp): Lagered in the keg for three weeks @ 40F   
Tasting Notes: Very malty. Nice spice from the Hallertau   

Rosie's Marzen Oktoberfest Style Ale

5 gallons, 75% efficiency

8# Munich Type I
8oz CaraMunich I
8oz CaraVienne I
8oz Flaked Barley
8oz Aromatic

1.5oz Hallertau (4.3%) - 60 mins
1.0oz Hallertau (4.3%) - 10 mins

Wyeast 2565 Kolsch Ale

I brewed this a month and a half before the start of Oktoberfest season, with plans to lager it for a good month before tapping it. Had to use some gelatin to fine out the powdery Kolsch yeast, but after that it poured nice and clear. My dad was enjoying this for a good month after Fest season ended, and he is about as picky as they come, especially with my beers. I forgot to take any pictures of it before the keg kicked, but the color was pretty spot on to Paulaner's Marzen, if I remember correctly. Good head retention, and fantastic lacing, due in part to the half pound of flaked barley.

I will be brewing this again, but I think I will actually do a lager fermentation, and perhaps do the traditional thing and lager it for the whole damn summer before tapping it in September.
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