Oktoberfest...ish style?

[chief_joe500]

Experimenting an Oktoberfest-ish/Marzen style beer. Want feedback-ideas-whats missing for this recipe i just threw together- BTW thus is a 3gal halfbatch
3.3Lbs Briess Munich LME
10 oz CaraVienne
4 oz CaraMunich
1oz Mt Hood hops ( i always sub a Euro hop with a PNW hop variety- its my thing)
1oz Germ Tett
Salf w-34/70 yeast

 

[solbes]

My main feedback would be on finished gravity. I see this finishing sweeter than you would like for a Marzen. 14 oz of carmelized malts in a 3 gallon recipe is more like 1.5 lbs for a 5 gal recipe. Maybe use 3/4 - 1 lb of Vienna malt (now your mashing) instead of the caravienne?

I have used 0.5-0.7 lbs of carmel malts (usually Caramunich) in my 5 gallon recipes. They finish fairly dry, right around 1.010. Also for some people LME can lead to higher FG's, though that was not my experience when I used extract. Just my two pennies.

For the hops, not sure when you are adding the 2 oz? The style would point you towards mid 20's for IBUs. A hoppier version would still be very tasty of course.

 

[chief_joe500]

Thanks for feedback! Hops was gonna bitter with Hood for 30 min then 1/2 Tett for 15 w/ irish moss then 1/2 Tett at flameout