Oktoberfest / Marzen of sorts

[DJL531]

All grain recipe I put together, similar taste to a Vienna Lager kit I made.

4lbs Dark Munich
4lbs Vienna
3lbs 2-row
1oz Tettnanger 3.9% at 50 min
1oz Tettnanger 3.9% at 10 min
RO Water
OG 1.061
FG 1.013
Saflager W-34/70

BIAB
60 min mash at 143 deg,
1tsp Calcium Chloride
Vorlauf for 15-20 min
mash out at 185 deg

60 min boil
5 gal in primary
2 weeks in primary at 74 deg
bottled on day 15
drinking on day 30

 

[Beer Viking]

Fermenting a lager at 74 seems REALLY high to me. Is it some sort of yeast that likes really high temperatures? 74 would be good for an ale but not a lager. Did it turn out well?

 

[DJL531]

I think it came out pretty good. It is not as dry or bitter as the German imports we get in Baton Rouge. Slight sweeter and milder than Ayinger - if I spelled that right.

 

[deadwolfbones]

Fermenting a lager at 74 seems REALLY high to me. Is it some sort of yeast that likes really high temperatures? 74 would be good for an ale but not a lager. Did it turn out well?

There's been a lot of discussion recently around fermenting W-34/70 warm. Consensus is that it works, isn't gross, but doesn't have the character of a true lager.