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
Boiling Time (Minutes): 60
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
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.
Aurë Entuluva! Day shall come again!
Sheldon: If its a brew day, its a good day
raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.